No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (285g) Recipe makes 5 servings |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Cherry & Walnut Cake Crumble
By: Emilee Nelson
Oct 31, 2007
My Mom's dessert staple! This is a super-fast, super-easy recipe that makes for a fantastic dessert that isn't too rich and isn't too sweet.
I usually use walnuts for the nuts and cherry pie filling, but I guess you could use another kind of nuts and filling if you wanted. 
You can use any kind/brand of cake mix, just as long as it's for white cake. 9 oz is the size of the Jiffy box, so if you're using another kind, just put in the whole box.
SERVES 5 -6
Ingredients
- 9 ounces Jiffy white cake mix
- 15 ounces crushed pineapple
- 20 ounces cherry pie filling
- 1/2 cup nuts, chopped
- 1/2 cup butter, melted
Directions
1
Mix pineapple with cherry pie filling in the bottom of 9 x 13 pan (I usually use glass so it doesn't stick).2
Sprinkle cake mix on top until completely covered (I recommend using your hands rather than just shaking the box to make sure there are no clumps).3
Drizzle the butter over the entire pan.4
Sprinkle the nuts evenly over the pan.5
Bake at 350 degrees for 30 minutes until golden brown and bubbly.6
Serve alone warm or cold or with ice cream.
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