** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut butter into dry cake mix until crumbly; reserve 1/3 cup of mixture.
2. Press remainder into an 8 x 8 x 2 " baking dish, building up about 1/2 " around sides.
3. Spoon cherry pie filling over crumb mixture to 1/2 " of edge of pan.
4. Combine reserved crumb mixture and pecans;sprinkle over fruit.
5. Bake at 350 for about 45 minutes. Serve warm with shipped cream or ice cream.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Cherry, Pecan allergies.
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