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Ingredients
- 2 cans cherry pie filling
- 1 pkg. white cake mix (dry)
- 1 c. butter or margarine, melted
- 1 Tbsp. lemon juice
Method
- Empty both cans of pie filling into a 9 x 13-inch pan. Sprinkle lemon juice over cherries.
- Place cake mix in mixing bowl; gradually add melted butter to cake mix; stir and mix well until cake and butter are mixed.
- Cake mix will become crumbly. Sprinkle/spread cake mixture over top of cherries.
- Bake at 350° for 25 to 30 minutes or until golden brown.
