- 1/2 cup cold butter
- 1 package yellow cake mix (regular size)
- 1 can (21 ounces) cherry or blueberry pie filling
- 1/2 cup chopped walnuts
- In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking pan.
- Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes or until golden brown. Cut into bars. Yield: 16 servings.
Reviews forCherry Crumb Dessert
"This recipe has been in my mom's cookbook for 20 years! She clipped the recipe out of the newspaper, taped it toher book with a note that says "great, easy receipt!". During the cold months she makes it using apple pie filling and during the warm months cherry. Also, a great dessert to make when out of eggs. As Dawn Lowenstein mentions, try different variations, you won't be disappointed!"
"We used to call this Fruit Magic when Mom made it back in the 70's when I was little. So yummy we often asked for it instead of birthday cake."
"This was so easy to put together! We look forward to the next time I make it."
"I add 1 tsp. of vanilla to white and yellow cake mixes to take away the cakebox flavor. Hope this will help others to be happier when they need to use a box mix."
"I have used this recipe with other pie fillings besides cherry or blueberry! I've used blackberry, strawberry, lemon, raspberry & apple pie filling. To the apple pie filling, I add 1/2 tsp. ground cinnamon & 1/4 tsp. nutmeg & 1 Tbsp. lemon juice(MAY use either ReaLemon bottled lemon juice 0R fresh squeezed lemon juice.I also add about 1 cup raisins, with 1/2 to 1 cup boiling water to plump them up, then I let the raisins sit 20 minutes & drain off the water before adding to apple pie filling!I'd meant to say I'd ALSO used different flavors of pie fillings! Dawn E. Lowenstein"
"I meant to say I've used this recipe, using other flavors of pie filling besides cherry-the best ones to me are: apple, blueberry, raspberry, strawberry, lemon filling! I take it to our chapel for fellowship time & it's a hit with everyone! When I use apple pie filling, I add 1/2 tsp. ground cinnamon & 1/4 tsp. ground nutmeg, 1 Tbsp.lemon juice, mix it together & I also add about 1 cup raisins, soaked in boiling water for about 20 minutes & then drained.I think the apple-raisin filling is a treat!Dawn E. Lowenstein"
"I HAVE used this delicious recipe time and again! I've aso used different pie fillings rather than just cherry to have a wide varietyof flavors and its gone over very well!Instead of walnuts, I've used 1 cup either quick or old-fashioned oats + 1/2 cup sweetened flaked coconut! That has worked out well for me, too! THANK YOU, Ann Eastman, for this recipe! It's a REAL WINNER! Dawn E. Lowenstein"
"Found that the topping did not crisp up. I will try it again but this time I will add oats and brown sugar to the reserve cup for the topping."
"I've made this many times over the years and it has been delicious everytime. My recipe called Cherry Dump cake or just Dump cake also calls for a 20 oz can of UNDRAINED crushed pineapple (or pineapple tidbits). I pour & spread the pie filling into the pan, then then pour & spread the pineapple w/juice over the pie filling. Sprinkle the entire dry yellow cake mix over the fruits, melt the stick of butter and drizzle over the cake mix. I've never had it come out in squares like this recipe picture shows, but spoon it in a bowl & serve with a scoop (or two) of vanilla ice cream...YUMMY!"