Cherry Crunch Dessert

Decadently Delicious.

Prepared in a snap.

That pretty much describes this Cherry Crunch Dessert.

I thought it might be fun, to highlight some of my very favorite recipes.

Cherry Crunch has to be one of my top 5 desserts!

You could make this with Blueberry, Peach or use any pie filling you choose.

The crumble base and top are made using a white or yellow cake mix.

I telling you . . . it’s scrumptious.

I like chopped walnuts in mine, but you can use any nut you like.

Heck, you can even leave them out!

I rarely make a dessert that I can’t stay out of, but this one tempts me severely!

It’s so darn easy.

 

Cherry Crunch Dessert
 
Note: May use a variety of different pie fillings: Blueberry, Apple, Peach, etc.
Ingredients
  • 1 Stick (cube) Butter
  • 1 pkg. white or yellow cake mix (dry)
  • 2 cans cherry or blueberry pie filling
  • *or mix together one can of each
  • ½ cup chopped walnuts or pecans or almonds (opt)
Instructions
  1. Cut 1 stick of butter (room temperature) into 1 pkg. dry cake mix until crumbly.
  2. Reserve half of this mixture for the top. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan.
  3. Spread 2 cans of pie filling over the crumb mixture.
  4. Blend ½ cup chopped nuts and the reserved mixture together.
  5. Squeeze crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling.
  6. Bake 45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown.
  7. Serve warm with whipped Cream or a scoop of ice cream.

 

CHERRY CRUNCH

Note:  May use a variety of different pie fillings:  Blueberry, Apple, Peach, etc.

 1 Stick (cube) Butter

1 pkg. white or yellow cake mix (dry)

2 cans cherry or blueberry pie filling
*or mix together one can of each
1/2 cup chopped walnuts or pecans or almonds (opt)
DIRECTIONS:
Cut 1 stick of butter (room temperatur) into 1 pkg. dry cake mix until crumbly.
Reserve half of this mixture for the top. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan.
Spread 2 cans of pie filling over the crumb mixture.
Blend 1/2 cup chopped nuts and the reserved mixture together.
Squeeze crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling.
Bake 45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown.
Serve warm with whipped Cream or a scoop of ice cream.

 

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  • Katrina @ Warm Vanilla Sugar - January 16, 2012 - 6:00 pm

    This sounds so yummy!ReplyCancel

  • ChiTown Girl - January 16, 2012 - 6:18 pm

    My mom has been making this recipe (we call them Cherry Squares) for over 40 years. Aren’t they delish!? I, personally, haven’t made them in probably 20 years, so I think I know what I’m going to be doing this week… 😉ReplyCancel

  • jennica - January 16, 2012 - 10:41 pm

    Jonna I just love your blog. I made your fudge recipe yesterday! I remember eating your reject ends last christmas 🙂 hope we can come visit soon!ReplyCancel

  • Janet Hawkes - January 17, 2012 - 8:17 am

    Sounds yummy!!!! Looking forward to more ideas.ReplyCancel

  • christina - January 17, 2012 - 4:32 pm

    Just started following your blog and got this in my email yesterday. I left out the nuts and used blueberry instead of cherry. My guy is a blueberry hound. Long story short…Yum!!! Such a great short cut recipe. Minutes in stead of hours and such fantastic results. Hits all the senses! Thanks so much for sharing. Looking forward to trying many more!ReplyCancel

    • Jonna - January 17, 2012 - 4:40 pm

      Thanks Christina,
      When my girls were all home, we always used Blueberry, and left out the nuts!
      Good minds think alike. Now that the girls are all married, I decided Cherry was my favorite.
      JonnaReplyCancel

  • Kim B. - January 17, 2012 - 7:54 pm

    Yum!! Cannot believe how EASY this recipe is!! YEAH!! Will be making this for my family 🙂ReplyCancel

  • Yvonne - January 17, 2012 - 11:23 pm

    Well hellooooo there Cherry Crunch!!! That looks so good – I made it with the apple pie filling: http://triedandtasty.com/2011/12/apple-crunch-cake/. It didn’t even cross my mind to use cherry pie filling. I think I have cherry pie filling on hand. Heck yes I will be making this: SOON!!! Thanks Jonna!ReplyCancel

  • Carol - March 2, 2012 - 11:08 am

    Tonight. I’m making this. It sounds wonderful, easy and I have a couple cans of pie filling that really need to be used. THANKS! Just found your website and it’s chock-full of recipes that are making we want to go bake right now.ReplyCancel

  • Dorothy - August 31, 2012 - 11:08 am

    May I ask for a copy of your pie picture please? Dessert looks SO yummy!
    Thank you……ReplyCancel

  • maryethal - September 22, 2012 - 12:49 am

    we have made this dessert in our home for well over 30 years and it is always the favorite !ReplyCancel

  • Michelle - February 17, 2013 - 3:45 pm

    Where did you get your plates? They are so cute!ReplyCancel

  • Jenna - May 3, 2013 - 7:48 pm

    I can’t tell you how much I love this dessert! I brought it to a dinner at my parents’ house once, and now everyone’s eyes light up when I mention making it. Even my brother devours it, and he doesn’t do cherries or anything pie-like. I’ll be serving it as dessert tonight at our family reunion…I’m already getting asked by relatives who ate it last time how soon it’ll be ready, and we’ve not even had dinner yet! Thanks for the awesome recipe/blog 🙂ReplyCancel

    • Get Off Your Butt and BAKE - May 4, 2013 - 11:27 am

      Hi Jenna,

      I love, love this dessert too! It’s also so easy to make.
      Thanks for taking the time to send me a sweet note!

      JonnaReplyCancel