Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a nice change from other cakes....easy to fix too.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
  3. Sprinkle the pie filling with the lemon juice.
  4. In a bowl, mix remaining ingredients to a nice crumble.
  5. Pour onto the top of the pie filling.
  6. Bake at 325°F for 1 hour or until nicely golden brown.
  7. Enjoy.
Most Helpful

This was wonderful! Although, if using a 13x9 pan, it requires 2 cans of 21 ounce cherry pie filling (plus I used about 2/3 cup of salted butter). Now, I omitted the pecans and used a 15.25 ounce box of Duncan Hines yellow cake mix with 3 ounces of unsweetened coconut shavings and several dashes of cinnamon; also, be sure to bake for the entire hour, it should turn out perfectly!

mpearsol November 26, 2015

I made this for the Summer 2007 Pick A Chef. I enjoyed this way too much!! I can not make this again EVER. I can not have this in my house. I will eat it all. This was extremely easy and wonderfully delicious. I did not include the pecan pieces. This was not incredibly sweet, yet it was sweet. It was wonderful with Ice Cream also. I believe that this could be used with pretty much any fruit pie filling. I want to extend master Kudos to recipe and kittycara.

Creation in Hope April 28, 2007

i made this for an office luncheon. we set up at 11:30 and planned to start at noon but when i arrived half of this was already missing and everyone was talking about how delicious it was. i never did get a taste except for a few crumbs :) thanks for a quick easy recipe. i made this in a square 8" pan and baked it for 40 minutes.

chia April 19, 2007