APPLE PIE COFFEE CAKE

Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot

Combine ingredients for apple mixture in a small bowl.
Combine batter ingredients; mix well.

Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot.
Spoon 1/2 the batter over the apple mixture.
Spoon the remaining apple mixture over the batter, then cover with remaining batter.

Cover and cook on high for 2 to 2 1/2 hours.
Turn heat off, leave cover ajar slightly, and cool for about 15 minutes.

Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake.

Makes a cake about 7 inches in diameter and 3 1/2-inches high.