Slow Cooker Cherry Chip Cake

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• 15.25 oz white cake mix (I use Pillsbury Brand)
  Ingredient note

  Source: 15.25 oz. white cake mix (I use Pillsbury Brand)
• 1 cup water
  Ingredient note

  Source: 1 cup water
• ½ cup canola or vegetable oil
  Ingredient note

  Source: ½ cup canola or vegetable oil
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 20 oz maraschino cherries (two jars; divided)
  Ingredient note

  Source: 20 oz. maraschino cherries (two jars; divided)
• ½ cup salted butter (room temperature)
  Ingredient note

  Source: ½ cup salted butter (room temperature)
• 16 oz powdered sugar
  Ingredient note

  Source: 16 oz. powdered sugar
• 2 Tbsp maraschino cherry juice (from above jar)
  Ingredient note

  Source: 2 Tbsp. maraschino cherry juice (from above jar)
• 6 Tbsp milk
  Ingredient note

  Source: 4-6 Tbsp. milk; upper source range endpoint used for shopping.

1. Chop about 20 of the cherries on a cutting board. You'll want them in a rough chop, you can use as much cherries as you want. I save the remaining cherries (and some juice) for decorating the cake.
2. In a large bowl, add the cake mix, oil, eggs and water. Mix until the batter is smooth, some lumps are fine (that's normal for cake mix). Stir in the cherries.
3. For the cake:
4. Spray the slow cooker with non stick spray.
5. Pour in the cherry cake batter.
6. Cook on HIGH for 2 hours and 15 minutes or until the center is done. You'll want to keep the lid on until the 2 hour and 15 minute mark to keep the heat in. Remove the slow cooker insert from the heating element and place on a cooling rack. Let cool for at least two hours before frosting.
7. For the frosting:
8. In a medium sized mixing bowl, mix together the powdered sugar, room temperature butter, milk (only add enough milk to make the consistency of frosting you want), and cherry juice.
9. Spread the frosting over the cake and add additional cherries for decoration if desired.