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1 (16 oz.) can cherry pie filling
1 (1-layer) pkg. cake mix or sweet muffin mix
3 T. evaporated milk
1/2 tsp. cinnamon
1/2 C. chopped nuts, optional
Put pie filling into a 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.
If you use a larger crock pot, put all ingredients into a lightly greased soufflé dish.
Recipe makes 6 servings.