Cherry Crunch Dessert

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




  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 1/2 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.