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4 hours
Prep: 15 minutes
Cook: 3 hours
582 calories per serving view nutrition facts
1 cake
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| 16 | ounces | cake mix | |
| 2/3 | cup | water | |
| 2 | large | eggs | |
| 20 | each | maraschino cherries | drained |
| 3 | tablespoons | flour, all-purpose |
Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low.
In a small bowl, combine the maraschino cherries with the flour.
Toss the cherries well in the flour so that all the moisture on the cherries is absorbed.
Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it.
Place the pan in the slow cooker and cover with a loosely fitting plate.
Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 2 1/2 to 3 1/2 hours.
When a toothpick inserted in the center of the cake comes out clean, the cake is done.
Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan.
Let it cool thoroughly before serving.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 774mg | 32% |
| Total Carbohydrate 103.0g | 34% |
| Dietary Fiber 2.0g | 9% |
| Sugars 58.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 18% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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