Crock Pot Pumpkin Cake

Crock Pot Pumpkin Cake
1 quart apple pie filling or peach pie filling
2 c. flour
1 1/4 c. brown sugar
1 c. canned pumpkin (not pumpkin pie mix)
4 eggs
1/3 c. oil
2 t. baking powder
2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. cloves
1/4 t. baking soda
Ice cream, if desired - NO for sure!!!!
Spray 3 1/2- to 6-quart crock pot with cooking spray (I use my 6 qt. so the cake is not too thick). Pour pie filling into crock pot and spread evenly.
Beat remaining ingredients (except ice cream) with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Place 2 layers of paper towel over crock pot and then place the lid on the crock pot (this keeps the moisture that collects on the lid from falling onto the cake).
Cook on High heat setting 1 1/2 to 2 1/2 hours (watch closely the first time as each crock pot cooks different) or until toothpick inserted in center comes out clean. Serve with ice cream.