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Cherry Crisp - Cherry Crunch
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Recipe Information
Patty Johnson

Serves/Makes:One 9"X13" dessert

  • 1 can (20 oz (560 grm).) crushed pineapple
  • 1 can (20 oz (560 grm).) cherry pie filling
  • 1/2 cup (125 ml) pecans, chopped
  • 1 package (18 oz (504 grm).) Duncan Hines yellow cake mix
  • 1 cup (225 ml) butter
  • Preheat oven to 350 degrees (175 C.).
  • Spray a 13 inch X 9 inch baking dish with Pam
  • Combine pie filling and pineapple, juice included.
  • Mix well.
  • Pour into baking dish.
  • Sprinkle dry cake mix over mixture in baking dish.
  • Melt butter and pour evenly over cake mix.
  • Bake for 30 min.
  • Remove from oven and sprinkle pecans over top.
  • Put bake into oven for additional 30 min.
  • Let stand at room temperature for at least 20 min. before serving.
The recipe was found in the "Pass The Plate" Cookbook and was contributed by Mrs. Ronald B. Gillikin. This cookbook is from my hometown and has many wonderful recipes.

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