When my mother asked my husband to prepare a favorite dessert for her, it was always Cherry Crumb Cake.  Although, he was quick to say it was his friend Faith’s recipe.  And Faith would say a friend gave it to here and so-on.  No matter who, when, where the origin of it. My family has been making this recipe since the late 1970’s. 

You can call it a cake, a crumble, or a cobbler!  Take it to a family event or other social gathering.  No matter – it is always gone in a matter of minutes.  My aunt loves this easy recipe too.  She even made her own all-American variation by using canned apple pie filling instead of cherries, and she uses walnuts instead of pecans.  Let me know in the comments if you come up with a variation that your friends and family love too.

1 can cherry pie filling

1 stick butter or margarine

1 package yellow cake mix (do NOT get the pudding in the mix type)

½ cup nuts (we southerners typically use pecans)

1. Pour cherry pie filling into a 9-inch square pan.

2. In a large saucepan on top of stove, melt butter/margarine. Remove from heat.

3. Add cake mix and nuts to saucepan. (Stir until all is covered with butter and forms crumbles.)

4. Pour or spoon crumbly mixture over pie filling.

5. Bake about 30 minutes (until lightly browned and firm on top) at 350 degrees.