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| CHERRY CRUNCH | |
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1 pkg. white cake mix 2 (21 oz.) cans cherry pie filling 1 tsp. lemon juice 1/2 c. chopped nuts (if desired) 1/2 c. melted butter sweetened whipped cream, ice cream or coffee cream Preheat oven to 350 degrees. Spread pie filling in bottom of 13 x 9 inch pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. Mixture will be crumbly. Sprinkle over pie filling. Bake at 350 degrees for 40 to 50 minutes until golden brown. Serve with ice cream, whipped cream or serve warm with coffee cream. Variations: Peach Crunch, use 1 package lemon supreme cake mix with 2 cans peach pie filling. For Blueberry Crunch, use 1 package yellow cake mix with 2 cans blueberry pie filling. Prepare other ingredients the same as Cherry Crunch. | |
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recipe reviews #109747
Julia Williams (North Carolina) says:
This recipe was good however I thought it did not turn out when I first tasted it. The topping was dry. I put cool whip on top and then it became moist. When you mix melted butter with the cake mix it is more than crumbly. It was more like a big lump. You cannot sprinkle it on top of the cherries. It is more like dumplings on top of the cherries.
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