Wednesday, January 15, 2014

Competitive Cherry Desserts

CPA Boy will be having a birthday this weekend. His new age will be a square number! To celebrate I will be making one of his favorite dinners (shrimp sandwiches) along with a favorite dessert: Cherry Crunch.

Cherry Crunch is a favorite dessert in his family. In my family we had a cherry dessert too: Cherry Pie Pudding.

They are very similar as both are made with canned cherry pie filling then baked and served with vanilla ice cream.

I have no idea where the recipe for Cherry Pie Pudding came from. My mom made this often when we were young. It was a great dessert for the winter months. I couldn't find anything exactly the same when I did an Internet search. I don't remember any real "puddingness" to it. The topping baked up more cake-like than pudding-like. (In Cherry Crunch the topping is more crunchy than cake-y. Hence the name, duh.)

You can use any kind of canned fruit pie filling instead of cherries, by the way.

I'll try to remember to take a picture of the Cherry Crunch to post next week.

Here are the recipes:


2 cans cherry pie filling
1 box yellow cake mix
1 stick butter, melted
1/2 cup walnuts or pecans

In a 13x9 pan empty the cans of cherries.
Mix the cake mix, butter and nuts until crumbly and spread over the cherries.
Bake at 350 degrees for 30-35 minutes until golden brown.
Serve warm with vanilla ice cream.


1 stick butter, softened
1 cup sugar
3/4 cup flour
1 egg
1 tsp vanilla
1 can cherry pie filling
1/2 cup water
1/2 cup sugar

Cream the butter and sugar.
Add the egg and then the flour and vanilla to make a batter.
In a saucepan heat the cherries, water and 1/2 cup sugar. (You may wish to add additional sugar depending on the tartness of the cherries.)
Poor the heated cherries into a 1-1/2 quart deep casserole baking dish.
Drop spoonfuls of batter onto the cherries.
Bake at 425 degrees for 30-35 minutes.
Serve warm with vanilla ice cream.

1 comment:

  1. Thanks for making all of my favorites. Please chop the pecans finely.