16 oz Cake mix/pound cake
2/3 c Water
2 Eggs
20 Marachino cherries
; drained (20 to 30)
3 tb All-purpose flour

1. Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low. In a small bowl, combine the maraschino cherries with the flour.
2. Toss the cherries well in the flour so that all the moisture on the cherries is absorbed. Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it.
3. (This maneuver keeps all the cherries, which are heavier than the batter, from sinking to the bottom of the cake.) Place the pan in the slow cooker and cover with a loosely fitting plate.
4. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours.
5. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving.