1 can cherry or apple filling -- (21 ounces)
1 package yellow cake mix -- (18-1/4 ounces)
1/2 cup butter -- cut up (not melted, see notes)
1/3 cup chopped walnuts -- optional

Place pie filling in a 1-1/2-qt. slow cooker. Combine dry cake mix and butter(mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.

Yield: 10-12 servings.

Stacy's Notes - Made August 2007, using my oblong West Bend slow cooker. I used cherry pie filling, and my can was "Light" - next time try a regular can. I also think next time I would cut the butter into the cake mix and not melt it. My mixture was not crumbly, it was gooey and as such, it didn't cook really well in the crockpot. Maybe I didn't cook it long enough, I cooked it on about medium (setting 3 or 4) for about 2 1/2 hours. It was really good though, and we ate it even though it was kinda "doughy". Definitely make again, and next time, try just mixing in the butter with my pastry cutter and not melting it. Oh, and I used pecans and not walnuts, still good. :)