- 1 (16 oz.) can cherry pie filling
- 1 pkg. cake mix for 1-layer cake OR sweet muffin mix
- 1 egg
- 3 tbsp evaporated milk
- ó tsp cinnamon
- 1/2 cup chopped nuts—optional
- Put pie filling in lightly buttered 3-1/2 quart slow cooker and cook on High for 30 minutes.
- Mix together the remaining ingredients and spoon onto the hot pie filling.
- Cover and cook for 2-3 hours on Low.
- You may also use a lightly greased soufflé dish in a larger slow cooker.
- 6 servings.