Cranberry-Almond Cornmeal Cake

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 teaspoon baking powder
• 3 large eggs, room temperature, lightly beaten
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1-1/2 cups dried cranberries
• 1 can (12-1/2 ounces) almond cake and pastry filling
• Optional: Confectioners' sugar and whipped cream

1. In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter.
2. Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.

mix, flour, sugar, baking powder, eggs, buttermilk, butter, cranberries, almond cake, sugar

Taken from www.tasteofhome.com/recipes/cranberry-almond-cornmeal-cake/ (may not work)