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5
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4
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Lemon Cherry Crunch Cake
This 4 ingredient Lemon Cherry Crunch Cake is crazy easy and crazy delicious! Crunch cakes used to be the THING to make in the 60's, but this was the first I've had. Trust me, this turns out delicious!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
435
kcal
Author:
Karlynn Johnston
Ingredients
1/2
cup
salted butter
melted
1
box lemon cake mix
2
cans cherry pie filling
1
cup
chopped walnuts
Instructions
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.
Nutrition
Calories:
435
kcal
|
Carbohydrates:
55
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Cholesterol:
30
mg
|
Sodium:
572
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
355
IU
|
Vitamin C:
0.2
mg
|
Calcium:
154
mg
|
Iron:
1.8
mg