Cherry Crunch

Directions

1. 1
   Heat oven to 350°.
2. 2
   Cut butter into dry cake mix.
3. 3
   Reserve 1 cup mixture.
4. 4
   Pat remaining mixture lightly into a 9 x 13-inch pan, building up 1/2-inch edge.
5. 5
   Spread 2 cans cherry pie filling over cake mixture to within 1/2-inch of pan edge.
6. 6
   Blend 1/2 cup chopped nuts and the 1 cup reserved mixture.
7. 7
   Sprinkle over top. Bake 45 minutes.
8. 8
   Serve warm with whipped cream or ice cream.