Food Network: Pear and Cherry Buckle

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Pear and Cherry Buckle
Recipe courtesy Sandra Lee

Ingredients
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

Directions
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.