Crockpot Chocolate Cherry Cake is an easy 3-ingredient dessert made with Devil’s Food cake mix, cherry pie filling, and Dr Pepper. Everything cooks right in the slow cooker for a warm chocolate cake with sweet cherries throughout.
I’ve made quite a few Crockpot cakes over the years, but this is one my husband always asks me to make again. There’s something about chocolate and cherries together that makes this simple dessert taste like you did a lot more work than you actually did.
Why I Love This Recipe
Ingredient Notes
- Devil’s Food Cake Mix: I use one box of Devil’s Food cake mix for the rich chocolate base. Use the dry cake mix only—you don’t need the eggs, oil, or other ingredients listed on the box.
- Dr Pepper: You’ll need 8 ounces of Dr Pepper. The soda gets mixed with the dry cake mix to create the cake batter.
- Cherry Pie Filling: One 21-ounce can of cherry pie filling goes into the Crockpot and gives the cake its sweet cherry layer.
Be sure to check out the full recipe and ingredient list below
How To Make Chocolate Cherry Cake
- Spray the inside of the slow cooker with nonstick cooking spray. Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer.
- In a medium bowl, combine the dry Devil’s Food cake mix and 8 ounces of Dr Pepper. Stir until combined.
- Spread the cake batter evenly over the cherry pie filling.
- Cover and cook on HIGH for about 2 hours, or until the cake is set and cooked through.
- Turn off the slow cooker and allow the cake to cool slightly before serving.
- Serve warm with vanilla ice cream or whipped topping, if desired.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Use the cake mix dry from the box. Don’t prepare it according to the package directions. The Dr Pepper is the only liquid I add to the cake mix.
- Mix the Dr Pepper and cake mix before adding it to the Crockpot. This makes a batter that gets spread over the cherry pie filling.
- Spread the cherry pie filling evenly over the bottom. This helps make sure there are cherries throughout the finished cake.
- Don’t stir the layers together. Once the cake batter goes over the cherries, leave the layers as they are and let the slow cooker do the work.
- Keep the lid closed while it cooks. Opening the Crockpot releases heat and can increase the cooking time.
- Start checking the cake around the 2-hour mark. Slow cookers can vary, so I look for the cake to be set rather than relying only on the clock.
- Let it cool for a few minutes before serving. The cherry filling gets very hot, and letting the cake sit briefly also makes it easier to scoop.
- This one is best served warm. I especially like it with a scoop of vanilla ice cream on top—the cold ice cream with the warm chocolate and cherries is so good. 🍨🍒
Frequently Asked Questions
More Desserts I Love. 🍫🍒
Easy Dr. Pepper Crockpot Chocolate Cherry Cake Recipe
Crockpot Chocolate Cherry Cake is an easy 3-ingredient dessert made with Devil’s Food cake mix, Dr Pepper, and cherry pie filling. Everything cooks right in the slow cooker for a warm chocolate cake with sweet cherries in every serving.
Ingredients
- 1 Box Devils Food Cake mix
- 8 oz Dr. Pepper Soda
- 21 Oz Can Cherry Pie Filling
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer.
In a medium bowl, combine the dry Devil’s Food cake mix and 8 ounces of Dr Pepper. Stir until combined.
Spread the cake batter evenly over the cherry pie filling.
Cover and cook on HIGH for about 2 hours, or until the cake is set and cooked through.
Turn off the slow cooker and allow the cake to cool slightly before serving.
Serve warm with vanilla ice cream or whipped topping, if desired.
Notes
Use the Devil’s Food cake mix dry from the box. Do not add the eggs, oil, or other ingredients listed on the package.
Mix the dry cake mix with 8 ounces of Dr Pepper before spreading the batter over the cherry pie filling.
Spread the cherry pie filling evenly over the bottom of the slow cooker, then add the cake batter on top. Do not stir the layers together.
Slow cookers can vary, so start checking the cake around the 2-hour mark. The cake should look set and no longer wet in the center.
Let the cake cool for a few minutes before serving. The cherry filling will be very hot.
I think this cake is best served warm with vanilla ice cream or whipped topping.
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