With cherry pie filling and devil’s food cake mix, this delicious and moist Black Forest cake is simple to make. As-is or with whipped cream and a cherry, serve the cake.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (10 ounce) package frozen pitted cherries
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup white sugar
- ⅓ cup butter, softened
- 2 large eggs
- ⅓ cup 2% milk
Instructions
- Combine cherries, 2 tablespoons sugar, lemon juice, cornstarch, and almond extract in a saucepan over low heat. Cook, stirring occasionally and crushing cherries with a spoon, for 5 to 10 minutes. Remove from the heat and pour into a slow cooker.
- Whisk flour, baking powder, and cinnamon together in a bowl. Cream 3/4 cup sugar and butter together in a separate, large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Mix in flour mixture just until incorporated. Add to the slow cooker.
- Cook on Low for 4 hours or on High for 2 hours.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 169 mg |
| Sugars | 30 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
9.6.22 I cooked this exactly for 2 hours on high. The cherries and the topping are disproportionate, and the cherries were on the dry side. There’s w-a-a-a-y too much cobbler topping in relation to the amount of cherries, almost three times. To make this work, I think you’d need to at least double the cherries (maybe even more) leaving the topping as is. I ended up throwing away about half the topping, so we could at least taste the cherries. I followed the recipe instructions, only thing different was using fresh cherries instead of frozen, but I did measure to 10 oz. And I wouldn’t say this was “insanely easy,” considering you have to cream the sugar and butter, and then blend in eggs and milk, and then mix in flour. After that, why not just bake it which would take less time, as well?? What are insanely easy are “dump cobblers/cakes.” Sorry, I know I’m the first reviewer, and I don’t want to discourage others from trying this recipe, but it simply didn’t work for me.