1 (21-ounce) can cherry or apple pie filling
1 (18.25-ounce) package yellow cake mix
½ cup (1 stick) butter, melted
⅓ cup chopped walnuts (optional)
Frozen whipped topping, thawed, or ice cream (optional)
Place the pie filling in a 1½-quart slow cooker. In a medium bowl combine the cake mix and butter (the mixture will be crumbly). Pour over the pie filling. Sprinkle with walnuts, if desired. Cook, covered, on low 2 to 3 hours. Serve in bowls with whipped topping or ice cream, if desired.
Makes 10 to 12 servings
Joanne Augenstein, Queen of Mirth and Merriment
Red Birds of a Feather,
Yellow Springs, Ohio