3 Ingredient Slow Cooker Cherry Chocolate Cake (Crazy Easy!)

This 3-ingredient Slow-Cooker Cherry Chocolate Cake could be, but isn’t all about Valentine’s Day. BUT, if you’ve got that lovin’, romantic feeling coming on and want something easy and delicious to “woo” your other half (or your hopeful other half?), then you want to make a cute little dessert.

Or, woo no one and make this easy chocolate dump cake for yourself just because you want to!

**This recipe was updated March 2025

🌟Ingredient Highlights

It’s true. 3 easy ingredients and your crock pot. Just like my Slow Cooker Apple Blueberry Cobbler, I love using my slow cooker to make desserts because it’s just so dang easy. Set it and forget it, kinda thing.

• Chocolate Cake Mix:
  Use your favorite brand name as long as the boxed mix is around 13-16 ounces. (They used to be 18 ounces but hello shrinkflation.)
• Cherry Pie Filling:
  I usually just use what’s on sale. TIP: It’s a good idea to quickly scan the filling when you open it to check for the odd cherry pit that might have snuck through in processing.
• Butter:
  I love the flavor of real salted butter, but I know we don’t always have that on hand, so margarine will work just as well.

👩‍🍳Easy Chocolate Dump Cake Directions

It’s literally more work to write up this recipe than it is to make it. I’ll give you the basic instructions below along with a few great tips to make this cherry dessert

1. Grease or line the ceramic insert with easy cleanup liners. Pour the cherry filling into the bottom.
2. In a bowl, add the cake mix and the butter/margarine. ‘Cut in’ or crumble together so that it resembles a sandy texture. Sprinkle that over the filling.
3. Cover and cook on low until the cake is done and it’s ready to serve!

Recipe Tips For Perfection

Cutting in the butter: Cut it in with a pastry cutter, or the “home ec” trick of using two knives. If that doesn’t work, (and is actually the method that worked best for me) is just to use your hands. Just start rubbing the butter into the cake mix to the point that it resembles the size of peas and is crumbly.

Melting the butter VS crumbling the butter: I’ve seen other recipes like this that just advise plopping sliced pats of butter on top of the cake mix. I tried it this way and I find that some of the butter doesn’t reach all the cake mix, and you’re left with dry, powder parts over the top.

Serving And Storing

Serving: You can eat this warm or cold. Both ways taste amazing. (ahem.. I may have stood at the kitchen counter eating testing the recipe both ways. The things I do in the name of deliciousness! It was worth every second).

Topped with a little ice cream or whipped cream, or even some drizzled chocolate fudge sauce would be divine!

Storing: This chocolate cherry dessert will last 3-4 days in the fridge, covered in a tight fitting lid.

If you’re a fan of chocolate and cherries like I am, I have a few other insanely easy desserts with those ingredients. Try my Cherry Chocolate Cake or these insanely easy Chocolate Cherry Brownies (my neighbor absolutely LOVES them!).

If you’ve tried this recipe, please comment below and leave a ‘STAR’ rating in the recipe card. I want to thank you for stopping by The Salty Pot and I hope you have a fantastic day!

~Joanne