Cherry Crunch

Directions

1. 1
   Cut butter into dry cake mix until crumbly.
2. 2
   Reserve 1/2 cup of mixture.
3. 3
   Press remainder into an 8 x 8 x 2-inch baking dish, building up about 1/2 inch around sides.
4. 4
   Spoon cherry pie filling over crumb mixture to 1/2 inch of edge of pan.
5. 5
   Combine reserved crumb mixture and pecans; sprinkle over fruit.
6. 6
   Bake at 350° for about 45 minutes.
7. 7
   Serve warm with ice cream or whipped cream.