Slow Cooker Steamed Cherry Cake

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. 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. Place the pan in the crockpot and cover with a loosely fitting plate.

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.

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 then turn it out of the pan. Let it cool thoroughly before serving.