Pear and Cherry Buckle
- 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
- Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
- 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.
- 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.
- Serve warm with whipped topping.
cherry pie filling, syrup, almond, yellow cake, butter, maple, almonds, topping
Taken from www.foodnetwork.com/recipes/sandra-lee/pear-and-cherry-buckle-recipe.html (may not work)