small bowl, mix crushed crackers, walnuts, and cinnamon. In a large bowl, combine cake mix, pie filling, eggs, and sour cream; beat with an electric mixer until well blended. Spoon 1 T. graham cracker mixture into bottom of each greased and floured tin of a 6 mold fluted tube pan. Spoon 2 round T. batter over cracker mixture. Spoon 1 T. cracker mixture over batter. Top with 2 T. batter. Bake 45 to 50 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan 5 minutes; invert cakes onto a 4 inch coffee cakes.

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