1 can (29 oz) peach slices, with juice
1 can (21 oz) peach pie filling (apple pie filling can be substituted)
1 white or yellow cake mix
½ tsp. cinnamon
1/8 C. butter, thinly sliced
-Pour juice from peaches into a separate bowl.
-Spread pie filling and peaches on bottom of greased 4 ½ - 6 quart slow cooker.
-Sprinkle cake mix and cinnamon on top.
-Pour peach juice over dry ingredients.
-Place butter slices over the dry areas.
-Cover and cook on low heat for 4 hours or on high heat for 2 hours.
-Serve warm with vanilla ice cream or whipped topping.