Cherry Crisp - cooking recipe

Ingredients

1/2 c. softened butter or margarine
1 pkg. butter brickle cake mix
2 (21 oz.) cans cherry pie filling
1/2 c. chopped nuts

Preparation

Heat oven to 350\u00b0.
Cut butter into dry cake mix until crumbly; reserve 1 1/2 cups of mixture.
Pat remaining mixture lightly in ungreased oblong pan (13 x 9 x 2-inch), building up 1/2-inch edges.
Spread pie filling over cake mixture to within 1/2 inch of edges.
Mix nuts and reserved mixture; sprinkle over top.
Bake for 45 to 50 minutes.
Serve warm, if desired, with any whipped topping or ice cream.
Makes 12 to 15 servings.