This Lemon Cherry Crunch Cake was a small little blip recipe in a vintage cookbook that I was looking through the other day. I almost missed it, it was such a tiny recipe but luckily my eyes did land on it. I mulled over the 4 ingredients for a while…would this really turn out tasty? I trusted the old recipe – they usually are pretty reliable- and low and behold, I made a crunch cake. And it was flippin’ AWESOME!
Raise your hand if you have heard about lemon cherry crunch cakes before.
The biggest surprise was that Mike loved this. He doesn’t like walnuts at all (what a weirdo) and hasn’t really enjoyed any cake mix creations that I’ve made. He made sure that he wrapped it up and put it in the fridge for the next three days so that he could have it every night with coffee. I don’t know how that man stays so skinny, seriously.
This cake is so easy to make as well, I can’t get over it. I hadn’t ever heard of mixing a cake mix with butter and baking it into a cake, or more like a square, I guess and having it turn out like this. The walnuts are definitely needed in this cake as they help to not only add crunch which is awesome, but they cut the sweetness of the cake mix as well.
It’s also not as overpoweringly sweet as I thought it would be – but it’s definitely a sweet treat.
So, has anyone else ever had a crunch cake before? It seems that it was a very 1950’s/1960’s concoction – as were most things made with cake mixes. Those ladies sure liked their easy recipes! This is one that I will absolutely make again – if it wasn’t so easy, I swear I’d put it in my next cookbook as well, it’s that awesome.
Happy (barely) baking!
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- 1/2 cup salted butter melted
- 1 box lemon cake mix
- 2 cans cherry pie filling
- 1 cup chopped walnuts
Preheat your oven to 350 degrees F.
Stir the butter into the dry cake mix until crumbly. I use my hands, it works better.
Set aside half of the mixture for the top of the cake. Pat the remaining mixture into a 13×9 greased baking pan.
Spread the 2 cans of pie filling over the crumb mixture, making sure the bottom crust remains intact.
Blend the chopped nuts and the reserved mixture together.
Sprinkle over the top of the pie filling.
Bake in the oven for 40-50 minutes until the top is well browned and crunchy.
Remove and cool.