Black Forest Cherry Crisp
Black Forest Cherry Crisp recipe
Yield
16 servingsPrep
25 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cherry pie filling
|
|
| 8 ½ | ounces |
pineapple, canned, crushed
|
|
| 1 | box |
cake mix
chocolate |
* |
| 1 | cup |
pecans
chopped |
|
| 1 |
margarine
|
*
|
|
|
heavy whipping cream
or coolwhip |
*
|
||
|
cherries
maraschino, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cherry pie filling
|
|
| 245.7 | ml/g |
pineapple, canned, crushed
|
|
| 1 | each |
cake mix
chocolate |
* |
| 237 | ml |
pecans
chopped |
|
| 1 |
margarine
|
*
|
|
| 1 | x |
heavy whipping cream
or coolwhip |
*
|
| 1 | x |
cherries
maraschino, optional |
*
|
Directions
Spread cherry pie filling in bottom of ungreased 9x13 baking dish . Cover evenly with crushed pineapple. Sprinkle dry cake mix over pineapple. Sprinkle chopped pecans over top. Spread thinly sliced margarine evenly over pecans.
Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes. Cool completely before serving. When cool, cover with whipped cream and garnish with maraschino cherries.
