Cherry Pie Crunch
A sweet cherry pie crunch combines tart cherry filling with a buttery cake topping and crunchy pecans, perfect for dessert gatherings and family dinners.
Ingredients
Instructions
- Preheat oven to 350°F and melt butter in an 8x8-inch pan.
- Coat the pan with melted butter and pour out excess butter to use later.
- Pour cherry pie filling into the prepared pan.
- Mix the yellow cake mix and chopped pecans together.
- Spread the cake mix and pecan mixture evenly over the cherry filling.
- Pour the melted butter over the top of the mixture.
- Bake for about 40 minutes until golden and bubbly.
Tips & Substitutions
For a more complex flavor, consider adding a splash of almond extract to the cherry pie filling. If you don't have pecans, walnuts or even sliced almonds can be great substitutes. To achieve a crunchier topping, try mixing in some oats with the cake mix and nuts. This recipe can also be adapted with other fruit fillings, like peaches or blueberries, for a delightful variation.
Serving Suggestions
Serve the Cherry Pie Crunch warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast. It pairs beautifully with Peaches 'N Cream Crisp for a dessert spread. For a more filling meal, consider serving it alongside a light salad or a scoop of Greek yogurt for a delightful balance.
Storage & Reheating
Leftover Cherry Pie Crunch can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 30-60 seconds, or reheat in a 350°F oven for about 10-15 minutes until warm. This dish tastes great either warm or chilled, making it versatile for serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pie Crunch contains roughly 538 calories, with 5g protein, 19g carbohydrates, and 52g fat. It is a good source of dietary fiber (18% of the Daily Value) and protein (11% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries, but you'll need to cook them down with some sugar and cornstarch to create a similar filling consistency. Simmer the cherries until they release their juices and thicken, then proceed with the recipe as directed.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix or a homemade blend of gluten-free flour, baking powder, and sugar. Just ensure that all other ingredients, like the cherry filling, are also gluten-free to keep the dish safe for those with gluten sensitivities.
Can I freeze Cherry Pie Crunch?
Yes, you can freeze Cherry Pie Crunch. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 3 months. To enjoy, let it thaw in the fridge overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).