Lemon Cherry Crunch

This is one of the simplest yet delightful desserts you can make. It firmly sits in the #SemiHomemade category as it uses a boxed cake mix and canned pie filling. And believe it or not… only one other ingredient – BUTTER. Some day, I will sort out how to make it from scratch, but for now, I want to share with you this recipe for Lemon Cherry Crunch!

You will definitely need a 13×9 glass baking dish for this recipe. A metal pan won’t do… it lets the edges of the cherry pie filling and makes it bitter. The glass dish also shows off the beautiful bright red color of the cherries, making it that much more enticing.

I make this with Lemon Cake Mix because it adds a little zing to this treat. It really takes it to that next level and makes it perfect for summer. If you can not locate lemon cake mix, you can use a yellow cake mix or a white cake mix. It will still be tasty, I promise. Some people also add in some walnuts, but that’s up to you.

This dessert is very good, served warm, even with a dollop of whipped cream or vanilla ice cream. But if you are lucky enough to have some leftover the next day, it is excellent cold the next morning. It also re-heats nicely in the microwave. Just place a damp paper towel over the bowl and heat up for 30 seconds.

Now Let’s Get Cookin’!

Lemon Cherry Crunch

A super quick semi-homemade dessert that is so good, you'll be lucky to have leftovers.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American, Southern

Servings 12

Equipment

• 1 13×9 Glass Baking Dish

Ingredients

  

1x2x3x

• 1 box Lemon Cake Mix
• ½ cup Butter melted
• 2 28oz cans Cherry Pie Filling

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Instructions

 

• Preheat oven to 350degF
• In a small bowl, add cake mix and melted butter. Stir to combine until it starts to clump up some. You want to leave some larger clumps (about the size of a marble).
• Pour cherry pie filling into the baking dish and spread out evenly.
• Sprinkle cake and butter mixture evenly over top of pie filling.
• Place in oven and bake for 30 minutes. Top should be golden brown. Let cool at least 5 minutes before serving.
• Leftovers can be kept, covered, in refrigerator for up to 3 days.

Keyword cherry, cherry pie, lemon, lemon cherry crunch

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