Just because it’s baked in a pie pan, don’t mistake crunchobblerumble for pie. Instead of boring old pie crust, a buttery, yellow cake crunch shell blankets the glossy red cherry filling .
This recipe is seriously so easy that if you told me you messed it up, I’d ask if you had your oven plugged in. It comes from a time back in the 90s when I didn’t bake. I saw it on a morning news program and I scribbled the recipe on a piece of paper and stuffed it in my recipe box.
I’ve since come up with the baking temp and time since I neglected to document that vital part. And now I gave it a new name because it’s really a cross between what I think of a crunch, cobbler, and crumble. Of course, you could add a 1/2 cup of quick-oats to the topping and call it cherry crisp. Maybe.
The nice thing about this recipe is it uses yellow cake mix, but only half of a regular box. Which is perfect because you need a few scoops of dry mix to make Cake Batter Pancakes in the morning. (I don’t use the small box of Jiffy® mix.)
30-ounce can cherry pie filling
Yellow cake mix, 1/2 of a 16.5 ounce box (or you could use one small box of Jiffy® yellow cake mix)
8 – 10 tablespoons unsalted butter, melted – use REAL butter (start with 1 stick of butter and then if you still need more to completely cover the cake mix, add 2 additional tablespoons of REAL butter)
- Preheat oven to 350°.
- Take out a 9-inch pie pan.
- Open the can of cherry pie filling.
- Dump and spread evenly in the pie pan.
- Evenly cover the fruit with the dry cake mix.
- With a spoon, lightly sprinkle the melted butter over the dry cake mix, until all the dry mix has butter on it. You can spread it a little with the back of your spoon. If there are still spots that are dry, melt the other 2 tablespoons of butter and drizzle it over the cake mix. The key is to have a crust over the entire crunchobblerumble.
- Bake at 350° for 40-45 minutes, or just until the top is buttery golden brown.
- Remove from the oven and let cool a little before serving plain or topped with vanilla bean ice cream or whipping cream.
- I think you can leave the covered leftovers on the counter for a day or two. Or stick it in the refrigerator. I’ve never had leftovers. Every time I walk into the kitchen I grab a clean spoon and take a swipe out of the plate. Reminds of a “drive-by fruiting” – do you remember what movie that’s from?
The best part of this dessert is the sheet of yellow crusty cake mix. I need some in each bite. That’s why if I don’t portion it right in my bowl, I have a few cherries left over.
Like the cute little bowls? I picked them up at Second Hand Rose, an occasional shop in Buffalo, Minnesota.
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