0 from 3 votes
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 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 435 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
30mg
(10%)
Sodium
572mg
(24%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
355IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
154mg
(15%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 572mg | 24% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 154mg | 15% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.