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. Pour into prepared slow cooker.
  3. Sprinkle cake mix over fruit mixture.
  4. Dot with butter.
  5. In a small bowl, combine oatmeal packet and almonds.
  6. Sprinkle over cake mixture.
  7. Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.)
  8. 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.