Recipe: Cherry Crunch (using cake mix and cherry pie filling) (1971)

CHERRY CRUNCH

1 (1 pound 5 ounces) can cherry pie filling
1 teaspoon lemon juice
1 package (2-layer size) Duncan Hines White Deluxe Cake Mix
1/2 cup chopped nuts, if desired
1/2 cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream, or coffee cream

Preheat oven to 350 degrees F.

Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice.

Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling.

Bake at 350 degrees F for 45-50 minutes, until golden brown.

Serve with ice cream, whipped cream or serve warm with coffee cream.

From: Recipelink.com
Source: Recipe pamphlet: Recipes from Procter and Gamble, 1971