Cherry Crunch
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 8 | ounces |
cake mix, yellow
package |
|
| 21 | ounces |
cherry pie filling
canned |
|
| ¼ | cup |
pecans
chopped |
|
| 1 | x |
whipped cream
or ice cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 231.2 | ml/g |
cake mix, yellow
package |
|
| 606.9 | ml/g |
cherry pie filling
canned |
|
| 59 | ml |
pecans
chopped |
|
| 1 | x |
whipped cream
or ice cream |
*
|
Directions
Cut butter into dry cake mix until crumbly; reserve ⅓ cup of mixture.
Press remainder into an 8 x 8 x 2 inch baking dish , building up about ½ inch around sides.
Spoon cherry pie filling over crumb mixture to ½ inch of edge of pan.
Combine reserved crumb mixture and pecans;sprinkle over fruit.
Bake at 350℉ (180℃) F for about 45 minutes.
Serve warm with whipped cream or ice cream.
