1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 12 servings |
||
| Calories 306 | ||
| Calories from Fat 129 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 414mg | 17% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 16.3g | ||
| Protein 2.8g | 5% | |
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A very chocolatey-cherry dessert, that works well in the oven too.
SERVES 12
Ingredients
-
1 (21 ounce) can cherry pie filling
- 1 (18 ounce) package chocolate cake mix
- 1/2 cup butter
Directions
1
Place pie filling in slow cooker.2
Combine dry cake mix and butter.3
Sprinkle over filling.4
Cover and cook on low for 3 hours.
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- Course > Desserts > Puddings & Mousses
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: JLakins
On Sep 30, 2009
I'm giving this 5 stars because this is easy and so very tasty, however I would have given it 4 1/2 if I could have because you don't really taste the cherries. The overwhelming flavor is chocolate, I love chocolate so that was okay, but would have liked a little more cherry flavor.
From: Bradley Williams
On Jul 13, 2003
The recipe tastes good, but i had problems trying to get the dessert out in one piece. I suppose it was meant to be served as a cobbler-type. Either way, the flavors go well with eachother. Be sure to blend the cake mix and butter so that there are as few clumps as possible.
From: Kate in Katoomba
On Aug 12, 2002
This was so easy to make and looked beautiful. Instead of cherry pie filling, I used 2 cans of de-stoned cherries, and a devils food cake mix. I cooked it in the oven for around 40 minutes and the cake turned out beautifully (I lined the pan with greaseproof paper first). Thanks for the recipe - I'll use it again. Kate in Katoomba
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