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

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.
5. Dot with butter.
6. In a small bowl, combine oatmeal packet and almonds.
7. Sprinkle over cake mixture.
8. Place 8 paper towels over slow cooker bowl and secure with lid.
9. (This helps to trap steam.)
10. Cook on LOW setting for 4 to 6 hours.
11. Do not lift lid to check cake for the first 3 hours.
12. 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)