This recipe for CHERRY CRUNCH, by Betty T. Fields, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cherry pie filling (1 lb. 5 oz) 1 pkg. White Deluxe cake mix 1/2 cup chopped nuts 1/2 cup melted butter (1 stick) Sweetened whipped cream, ice cream or coffee cream .
Preheat oven to 350°. Spread pie filling in the bottom of a 9" square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter (will be crumbly). Sprinkle over filling. Bake at 350° for 40 to 50 minutes.
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