Unbelievably Easy Slow Cooker Black Forest Cake

37 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 10 m
MICHMEIG
Recipe by  MICHMEIG

“This recipe is amazing. It seems too good to be true, with only four ingredients and almost no preparation involved. I was worried about how this would turn out, but it was a huge hit at Thanksgiving. This can be altered to your liking by using different pie fillings and different cake mixes.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.
  2. Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
  3. Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

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Reviews (37)

Rate This Recipe
Angel and Jason Mommy
83

Angel and Jason Mommy

I make this same cake but I bake it in the oven for 45 to 50 minutes @ 350. It you are careful in pouring the butter over the cake mix, there is no dry area. I also add chopped pecans. You can also use apple filling and a yellow cake mix. You can also use no sugar filling and a sugar free cake mix for those people who can't consume sugar like myself and the taste is fantastic.

sassyoldlady
66

sassyoldlady

Made for Recipe Group. I was a little skeptical about this...cake in a slow cooker? I used a 21 oz can of pineapple, but only half of the juice from it. I microwaved the butter and then stirred the juice in. Layered the pineapple, cherry pie filling, sprinkled the cake mix over it, and poured the juice/butter on it. After about 2 hours there were a few spots still dry on the top so I stirred them gently, put the lid back and slapped my hands to keep from messing with it any further. I kept tapping the top to see if it was springy after the 3 hours, but this doesn't set like a regular cake. Finally turned it off, grabbed a big spoon and plated a portion. Hubby had two. Obviously it was pretty good! Very wet like I imagine one of those molten cakes to be. But yummy good! Really sweet from the juice poured over the cake mix. I did use my 7 qt crockpot and it turned out fine. A smaller crock would most likely result in a higher cake. Stored the leftovers in a flat tupperware container, used spatula to get out of the crock. Leftovers warmed in microwave were just as good. This would be a good potluck spoon cake. I probably would not make this for at home, 3 hours is just too long to wait for cake! Thanks for the recipe.

Lenenski Family
62

Lenenski Family

Some of the cake mix did not combine with the butter/juice mixture or cherries, so I stirred the entire contents of the slow cooker and ended up with a yummy, chocolatey-gooey dessert. It was even better with a scoop of vanilla ice cream. Although it tasted good, the consistency was sticky and the dessert wasn’t attractive, so I won't serve it to company without tweaking. Next time I'll try combining the cake mix with the butter/juice mixture before spreading over the cherries in the crock-pot.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 385 cal
  • 19%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 57.9 g
  • 19%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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