6 servings
1 can (21 oz) cherry pie filling
1 cup all purpose flour
1/4 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 1/2 tsp baking powder
1/2 tsp almond extract
1/4 tsp salt
1. Spray inside slow cooker with cooking spray.
2. Pour pie filling into cooker.
3. Beat reamining ingredients until smooth. (I doubled the cake part of it) Spread batter over pie filling.
4. Cover and cook on high setting 1 1/2 to 2 hours or until toothpick inserted in center comes out clean.
Nutrition Facts for 1 serving: Calories 270, Fat 8 g, Cholesterol 0 mg, Sodium 330 mg, Carbo 49 g, Protein 3 g
Review:
This recipe was a little like the Cherry Delight except it involves a little bit more work since you aren’t using a cake mix. I really liked this dessert. The cake was kind of like a sponge cake. Like I mentioned, I doubled the cake part and I’m glad I did since it went fast. Serve with whipped cream or ice cream. 4 stars.
I made this dessert for my hubby's work picnic. I liked it. However, I doubled the cake part like you suggested and did not double the pie filling. Big mistake….there was definitely not enough cherries to go around. I made mine in a 4 qt oval and it was just the right size with it doubled. I will definitely make this again. I loved being able to make a yummy dessert without heating up my non-a/c house!!! I'm looking forward to trying out more of your recipes! Thanks for doing this and sharing your journey with us!