Chocolate Cherry Slow-Cooker Pudding Cake

Chocolate Cherry Slow-Cooker Pudding Cake

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  • Prep Time


  • Total Time


  • Servings



  • 20

    ounces frozen pitted cherries

  • 2

    cups powdered sugar

  • 1

    cup cocoa powder

  • 2

    cups all-purpose flour

  • ½

    teaspoon salt

  • cups (2½ sticks) unsalted butter, room temperature

  • 1

    cup granulated sugar

  • 1

    cup packed brown sugar

  • 6


  • 8

    ounces chopped bittersweet chocolate


Mist the interior of a 6- to 8-quart slow cooker with cooking spray. Arrange the cherries in an even layer on the bottom of the slow cooker. Sift together the powdered sugar, cocoa powder, flour and salt. In a large bowl, use an electric mixer to beat together the butter, granulated sugar and brown sugar until light and fluffy. Add the eggs, 2 at a time, beating well between additions. Stir in the flour-powdered sugar mixture in 2 additions, then stir in the bittersweet chocolate. Spoon the mixture over the cherries and smooth the top. Cover and cook on low for 3 1/2 to 4 hours, or until set up at the edges and very fudgy and pudding-like in the middle. Let sit for 15 minutes. Serve warm. Makes 12 servings. 640 calories (44% from fat), 31 grams fat (9 grams sat. fat), 89 grams carbohydrates, 9 grams protein, 120 mg sodium, 160 mg cholesterol, 5 grams fiber


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