1/2 cup milk
8 oz. cream cheese, softened
1 box super moist chocolate cake mix
3/4 cup cherry pie filling (I used the whole can)
1 tsp almond extract
Mix eggs, milk and cream cheese until smooth. Add cake mix and almond extract and mix well. Pour half into a well greased 6 quart slow cooker. Add a layer of pie filling then remaining cake batter. Cover and cook on high for 2 hours.
Originally, this was a dutch oven recipe. It sounded really good so I thought I would give it a whirl in the slow cooker. It was quite a bit like the chocolate cherry cobbler. Although, I liked this was a bit better with the cream cheese addition. I didn’t love this dish and was actually a little disappointed. I wouldn’t waste my calories on this dessert if I were you. There are so many better desserts out there. Like the cream cheese brownies, the peanut butter hot fudge sauce, the graham cracker cookies, or the caramel chocolate cake. If I do make a cherry dish again, I will probably make the cherry delight, which I liked much better than this one. 2 stars.
Robert Dowdy says
I made this in a camp Dutch oven camping with the boy scouts. I was working on a new recipe when I came up with this one. You can find it on page 239 of the Scout’s outdoor cookbook.
troop 143 Great Falls, Montana
Cheri Carraway says
Baked this in a glass loaf dish for 50 minutes at 325 and it came out perfect: moist and delicious
Chris Lawenstein says
Thanks! I’d rather make this in the oven. Knowing the temp helps.
My first thought when I saw the pic was that those were raspberries. I don't like cherry filling – but I DO like frozen raspberries. Wouldn't that work? I'm seriously thinking it would 🙂 Sooooo, GOTS to try! TY!
sounds good and I promise of these days I am going to try everything you put on this blog .