Pear and Cherry Buckle

Ingredients

• 1 teaspoon almond extract 
• 0.3 cup almonds sliced
• 1.2 ounce maple and brown sugar oatmeal instant
• 1 stick butter cut into small pieces
• 26 ounce cherry pie filling canned
• 30 ounce pears in syrup diced canned
• 4 servings non-dairy whipped topping for serving
• 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

• bowl
• paper towels
• slow cooker

Directions

1. Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
2. In a large bowl, combine pie filling, pears, and almond extract.
3. Pour into prepared slow cooker.
4. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds.
5. Sprinkle over cake mixture.
6. Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
7. Serve warm with whipped topping.