Fruit Cocktail Coffee Cake

This turned out very well! It would be perfect with a cup of coffee or tea!

Fruit Cocktail Coffee Cake
18.25 oz yellow cake mix
15 oz fruit cocktail, sweetened with Splenda
1/2 c. water
2 egg whites
1 c. quick cooking oats
1 tsp cinnamon

Combine cake mix, liquid from fruit cocktail, water and egg whites. Spray 3 1/2 quart slow cooker with cooking spray. Pour half of batter into slow cooker. Top with half of fruit cocktail. Combine oats and cinnamon. Pour half of oat mixture over batter, top with remaining batter then top with remaining fruit cocktail, then remaining oats. Place a paper towel over slow cooker; cover and cook on high 2 hours. Let slow cooker set 10 minutes then run a knive around the edges to loosen cake. Invert slow cooker on a large plate.
Yield: 10 servings. Per serving= 278 Calories; 7g Fat (20.9% calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

Whatever you do, do your work heartily, as for the Lord rather than for men...It is the Lord Christ whom you serve. -Col. 3:23, 24