In mixing bowl mix all ingredients except for the chopped pecans and cinnamon topping (came in cake mix box).
In a separate bowl mix 1/2 cup chopped pecans or walnuts and cinnamon topping.
Spray slow cooker with cooking spray.
Pour half the cake mixture in slow cooker and top with cinnamon topping / pecan mix, then repeat once more.
Cover and cook on HIGH for about 2 hours. After 2 hours remove lid and turn the slow cooker off.
Let the cake set for about 15 minutes, then serve with ice cream or coffee!

Peel the top half of each apple and place in the slow cooker. Pour the apple juice over apples.
Place 1 tablespoon of butter and brown sugar along with 2 caramels in the center of each apple.
Lightly sprinkle ground cinnamon over each apple. Sprinkle with pecans or whatever nuts your prefer (optional).
Cover and cook on LOW for 4-6 hours or on HIGH for 2 hours.
Serve warm with ice cream.

Pour blueberry pie filling into slow cooker.

In bowl add cake mix, melted butter and milk and mix together.

Pour over blueberry pie filling.

Cook on LOW for 2 1/2 to 3 hours or until cake is done.

Serve with vanilla ice cream.

Core the apples leaving about 1/4 inch of apple at the bottom. Widen the hole to accomdate the filling.

In a small bowl, combine the sugar, cinnamon and butter with a fork. Evenly spoon some of the mixture into the center of each apple.

Pour the cider into the slow cooker and carefully add the filled apples.

Cover and cook on LOW for 4 to 6 hours.

Carefully remove the apples with tongs to individual serving bowls.

These are really good with a scoop of vanilla ice cream!

In mixing bowl add apples and toss with the flour and granulated sugar. Stir in raisins, cinnamon, and oats.

In slow cooker pour 1 cup water. Add apple mixture. Pour melted butter over apple mixture and sprinkle with brown sugar.

Cover and cook on LOW 4 to 6 hours.

Makes 6 servings.

Lightly coat a 3 1/2 or 4-quart slow cooker with cooking spray.  Add the pie filling and dried fruit bits and mix well.

Cover and cook on LOW for 2 1/2 hours. Turn off cooker.

In a small bowl combine granola and coconut. Sprinkle over fruit mixture in slow cooker. Let stand, uncovered for 30 minutes to cool slightly before serving.

To serve, spoon warm mixture into dessert dishes. Top with a small scoop of vanilla ice cream.

Makes 6 servings.

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Combine the pie filling, dried peaches and orange juice.

Cover and cook on HIGH for 1 1/2 hours or until fruit mixture is hot and bubbly; stir fruit mixture. Place cinnamon rolls on a cutting board, cunnamon side up (set icing aside). Cut each roll in half to make 2 semicircles. Place rolls on top of fruit mixture in cooker, cinnamon side up.

Cover and cook on HIGH 1 hour more or until rolls are fluffy all the way through. Turn off cooker and let the cobbler stand, uncovered for 30 minutes to cool slightly before serving. Spread icing over rolls.

To serve, spoon warm cobbler into dessert dishes. If desired, top with a scoop of vanilla ice cream.

Makes 8 servings.

Grease inside of slow cooker.

Beat eggs, sugar and salt in large bowl of electric mixer at high speed until thick. Add flour; beat until smooth. Beat in evaporated milk and vanilla.

Pour batter into prepared slow cooker. Place cherries evenly over batter. Cover and cook on LOW 3 1/2 to 4 hours or until flan is set. Serve warm with whipped cream.

Makes 6 servings.

In mixing bowl combine rice, sugar and half-and-half and mix well.

Stir in cornstarch, eggs, vanilla and pineapple.

Pour into 4 to 5 quart slow cooker coated with vegetable cooking spray.

Cover and cook on LOW for 2 to 3 hours.

When ready to serve, top each serving with toasted, and chopped pecans.

Place pie filling in slow cooker. Mix together cake mix and butter in medium bowl. Spread evenly over cherry filling. Sprinkle walnuts on top.

Cover and cook on LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours.

Spoon into serving dishes and serve warm with whipped topping or ice cream.

Makes 8 to 10 servings.