1. Chop the cherries and reserve the juice.
2. Place the flour, baking powder and salt into a mixing bowl and stir to combine.
3. In a separate bowl beat the eggs and sugar together until thick.
4. Stir 1/3 C of cherry juice, flour, cherries and pecans into the egg mixture.
5. Pour the batter into a greased and floured crock pot insert and place the insert into the crock pot.
6. Cover and cook on high for 3 hours, remove and let stand 10 minutes before slicing.