Cherry Crunch - cooking recipe

Ingredients

1 pkg. Duncan Hines pudding white cake
1 can cherry pie filling
1 tsp. lemon juice
1/2 c. chopped nuts
1 stick melted butter

Preparation

Spread pie filling in a 13 x 9-inch pan.
Sprinkle with lemon juice.
Combine cake mix, nuts and melted butter.
Sprinkle over pie filling.
Bake at 350\u00b0 for 40 to 50 minutes.
Serve with whipped cream or ice cream.