Ingredients:
- 1 16 oz can cherry pie filling, light
- 1 pkg cake mix for 1 layer cake, or sweet muffin mix
- 1 egg
- 3 tablespoons evaporated milk
- 1/2 teaspoon cinnamon
- 1/2 cup chopped nuts, optional
Preparation:
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger slow cooker.6 servings.
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