2Tbsp.maraschino cherry juice (from above jar)(you will need some cherries for the cake, some of juices for the frosting and more cherries for decorating)
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.
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.
For the cake:
Spray the slow cooker with non stick spray.
Pour in the cherry cake batter.
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.
For the frosting:
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.
Spread the frosting over the cake and add additional cherries for decoration if desired.
Video
Notes
Place any remaining cake into an airtight container and keep it at room temperature for up to 3 days or in the fridge for even longer. We like this cake cold from the fridge!
Yellow cake mix or cherry chip cake mix can be used instead of white cake mix.