Cherry CrunchUser Submitted Recipe
2 Cans Cherry Pie Filling
1 small can crushed pineapple
1 yellow box cake mix
1 stick margarine or butter
1/2 cup chopped nuts(your choice)
Spray a 9 x 13 cake pan with non-stick cooking spray.
Mix the cherry filling with the pineapple and spread into bottom of the pan.
Melt the butter.
Mix the butter, nuts and with cake mix. (I use a fork, it keeps it nice and crumbly).
Sprinkle cake mixture over cherry's evenly.
Bake at 350 degrees for 45 minutes until top is golden brown.
Serve with cool whip or vanilla ice cream.
Will keep at room temp for up to 3 days.