Cherry Crisp - cooking recipe

Ingredients

2 cans of cherry pie filling
1 (18 ounce) white cake mix
1 cup chopped pecans
2 sticks Parkay Margarine

Preparation

Spread pie filling in 9 x 13 inch cake pan, sprinkle dry cake mix on top. Spread with fork to even it out. Sprinkle nuts on top of the cake mix. Pour melted margarine over all. Bake at 350\u00b0 for 30 to 35 minutes or until golden brown.