This 4-ingredient slow cooker Juneteenth scarlet bake is my easy, make-ahead dessert for when I want something rich, celebratory, and hands-off. It leans into the deep red color that’s so meaningful for Juneteenth, pairing a bright scarlet red velvet cake mix with cocoa and cherries to give you a bubbling, molten, chocolatey-red dessert that looks like a cross between a cobbler and a lava cake. Everything goes into the slow cooker in minutes, then you just let it gently bake away while you enjoy the day with family and friends.
Spoon the warm scarlet bake into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream so it melts down into all the craggy, caramelized edges. It’s also lovely with fresh berries on the side, especially strawberries or raspberries to echo the red theme for Juneteenth. For adults, a cup of strong coffee or a small glass of dessert wine balances the sweetness. If you’re feeding kids, a cold glass of milk or a cherry soda float makes it feel extra festive.
4-Ingredient Juneteenth Scarlet Slow Cooker BakeServings: 8
Ingredients
1 box (about 15.25 oz) red velvet cake mix
1 can (21 oz) cherry pie filling
1/2 cup (1 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
Directions
Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray, or lightly grease it with butter, to help prevent sticking and to encourage those caramelized, craggy edges.
In a medium bowl, whisk together the red velvet cake mix and unsweetened cocoa powder until the cocoa is evenly distributed and the mixture is a uniform deep scarlet-cocoa color.
Spread the cherry pie filling evenly over the bottom of the prepared slow cooker, making sure it reaches all the way to the edges. This will become the juicy, bubbling base.
Sprinkle the dry red velvet-cocoa mixture evenly over the cherry pie filling. Do not stir; you want distinct layers so the top bakes into a cake-like crust while the bottom stays molten and saucy.
Drizzle the melted butter slowly and evenly over the dry cake layer, trying to cover as much of the surface as you can. Some dry spots are okay; they’ll hydrate from the steam as it cooks.
Cover the slow cooker with its lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top looks set around the edges, the center is still a bit soft and bubbly, and you see deep scarlet and cocoa-toned molten pockets around the sides.
Once done, turn off the heat and let the dessert sit, covered, for 10 to 15 minutes to thicken slightly while still staying gooey. Serve warm straight from the slow cooker, scooping down through the crackly top to catch the saucy scarlet cherry layer underneath.
Variations & Tips
For a slightly less sweet version, you can use a can of tart cherries in juice instead of cherry pie filling; just drain them lightly and stir in 2 to 3 tablespoons of sugar before adding to the slow cooker. If you can’t find red velvet cake mix, use a standard chocolate cake mix and add 1 tablespoon of red food coloring gel to the melted butter before drizzling for that Juneteenth scarlet look. For picky eaters who don’t love fruit chunks, pulse the cherry pie filling a few times in a blender or food processor so it’s smoother, or swap in raspberry pie filling if that’s a more familiar flavor. To make it dairy-free, use a plant-based butter alternative that’s suitable for baking. Always keep the slow cooker covered while cooking so the dessert heats evenly and reaches a safe temperature; the center should be hot and bubbling. Turn off and unplug the slow cooker once it’s done to avoid overcooking and potential food safety issues from it sitting too long on warm. Leftovers should be cooled, then stored in the refrigerator within 2 hours and eaten within 3 days; reheat portions gently in the microwave until piping hot before serving.
