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.