Ingredients

• 1 (26-ounce) can cherry pie filling
• 2 (15-ounce) cans diced pears in syrup
• 1 teaspoon almond extract
• 1 (18.25-ounce) box yellow cake mix
• 1 stick butter, cut into small pieces
• 1 (1.19-ounce) packet maple and brown sugar instant oatmeal
• 1/4 cup sliced almonds
• Whipped topping, for serving

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Instructions

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. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
3. 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.
4. Serve warm with whipped topping.