Cherry Crunch

1. 1

   Cut butter into dry cake mix until crumbly.

2. 2

   Reserve 1/2 cup of mixture.

3. 3

   Press remainder into an 8 x 8 x 2-inch baking dish, building up about 1/2 inch around sides.

4. 4

   Spoon cherry pie filling over crumb mixture to 1/2 inch of edge of pan.

5. 5

   Combine reserved crumb mixture and pecans; sprinkle over fruit.

6. 6

   Bake at 350u00b0 for about 45 minutes.

7. 7

   Serve warm with ice cream or whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.