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.