Cherry Crunch

Pinit
This is one of the EASIEST dessert recipes you can make. Seriously. You throw four ingredients into a dish, and BOOM! Delicious dessert!
As Sister Spice has mentioned before, she used to be an EXTREMELY picky eater. She’s not nearly as picky now, but there are still several things she refuses to eat. Nuts, for example. Doesn’t matter what kind. Peanuts, walnuts, almonds, pecans, cashews; if it’s a nut, she will NOT eat it (though she does make an exception for peanut butter!)
Her aversion to nuts includes any kind of dessert (even a chocolate chip cookie!) that contains nuts, no matter how few there are. She also dislikes anything pumpkin. This means that she doesn’t care for the traditional Holiday-type desserts such as pecan pie or pumpkin pie.
So on Thanksgiving, when the rest of the family was busy enjoying my chocolate caramel pecan pie, Sister Spice was the oddball out eating this Cherry Crunch that I made just for her. Not that the rest of us don’t enjoy the cherry crunch! We enjoy cherry crunch most any time. But when you have a special Thanksgiving feast, there simply isn’t room in your tummy for it!

Cherry Crunch

Recipe Ingredients:

  • One 20-ounce can cherry pie filling
  • 1/2 box of yellow or white cake mix
  • 3 Tablespoons brown sugar
  • 1 stick of butter

Recipe Directions:

Preheat the oven to 350 degrees. In a 9×9 casserole dish, add the cherry pie filling. Sprinkle the cake mix and brown sugar over the cherries. Melt the stick of butter and pour it as evenly as possible over the cake.
Bake for 35 minutes, or until the top is golden brown and crisp.
Pinit
Serve by itself, with whipped cream, or with a nice big scoop of vanilla ice cream!
SO simple. SO quick. SO good.
We give this recipe 4.5 out of 5 herbs!

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5 comments on “Cherry Crunch

  1. carrian on said:

    Oh, that looks absolutely heavenly!!! I so need a little cobbler in my life. It’s been too long!

    • I think this is so much better than a typical cobbler because of it’s crunchy topping. I know some people add nuts to get that good crunch, but I don’t like nuts; this brown sugar/butter/cake mix combo is just devine!

  2. I have made this with fresh cherries (follow the recipe on the back of a box of tapioca for the cherry pie filling) and didn’t know about the brown sugar on top. Also, my recipe for this calls for a whole box of cake mix. I think I will add your brown sugar to my whole box of cake mix. I can’t wait until the cherries are ripe!

  3. Amanda Dyer on said:

    I made this yesterday to take to a housewarming party. It was just like you said — super easy to make and delicious! I used yellow cake mix because, well, yellow cake is my favorite. The only problem was what to do with the half box of cake mix left over!

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