Step 1

Melt butter over low heat in a small saucepan.

Step 2

Add the extract if using

Step 3

Place cake mix in a large bowl. Add the butter mixture and stir until all the butter is absorbed--the mixture will be crumbly.

Step 4

Spread the can of cherry pie filling in the bottom of a 5-7 quart slow cooker (I used a 7-quart oval).

Step 5

Distribute the cake mix "crumbs" across the entire top surface. Top with nuts.

Step 6

Cover and cook on LOW for 2-3 hours.