Cupcakes, cake, pie

Do not call it pie, it’s cherry crunchobblerumble

Just because it’s baked in a pie pan, don’t mistake crunchobblerumble for pie. Instead of boring old pie crust, a buttery, yellow cake crunch shell blankets the glossy red cherry filling .

Cherry Crunchobblerumble | Random Sweetness Baking

This recipe is seriously so easy that if you told me you messed it up, I’d ask if you had your oven plugged in. It comes from a time back in the 90s when I didn’t bake. I saw it on a morning news program and I scribbled the recipe on a piece of paper and stuffed it in my recipe box.

I’ve since come up with the baking temp and time since I neglected to document that vital part. And now I gave it a new name because it’s really a cross between what I think of a crunch, cobbler, and crumble. Of course, you could add a 1/2 cup of quick-oats to the topping and call it cherry crisp. Maybe.

scribbled recipe from the 90s

The nice thing about this recipe is it uses yellow cake mix, but only half of a regular box. Which is perfect because you need a few scoops of dry mix to make Cake Batter Pancakes in the morning. (I don’t use the small box of Jiffy® mix.)

Cherry Crunchobblerumble

30-ounce can cherry pie filling

Yellow cake mix, 1/2 of a 16.5 ounce box (or you could use one small box of Jiffy® yellow cake mix)

8 – 10 tablespoons unsalted butter, melted – use REAL butter (start with 1 stick of butter and then if you still need more to completely cover the cake mix, add 2 additional tablespoons of REAL butter)

  1. Preheat oven to 350°.
  2. Take out a 9-inch pie pan.
  3. Open the can of cherry pie filling.
  4. Dump and spread evenly in the pie pan.
  5. Evenly cover the fruit with the dry cake mix.
  6. With a spoon, lightly sprinkle the melted butter over the dry cake mix, until all the dry mix has butter on it. You can spread it a little with the back of your spoon. If there are still spots that are dry, melt the other 2 tablespoons of butter and drizzle it over the cake mix. The key is to have a crust over the entire crunchobblerumble.
  7. Bake at 350° for 40-45 minutes, or just until the top is buttery golden brown.
  8. Remove from the oven and let cool a little before serving plain or topped with vanilla bean ice cream or whipping cream.
  9. I think you can leave the covered leftovers on the counter for a day or two. Or stick it in the refrigerator. I’ve never had leftovers. Every time I walk into the kitchen I grab a clean spoon and take a swipe out of the plate. Reminds of a “drive-by fruiting” – do you remember what movie that’s from?

only a few cherries left

The best part of this dessert is the sheet of yellow crusty cake mix. I need some in each bite. That’s why if I don’t portion it right in my bowl, I have a few cherries left over.

Like the cute little bowls? I picked them up at Second Hand Rose, an occasional shop in Buffalo, Minnesota.

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  1. Yes, chopped nuts sprinkled on top. That’s how I made it when you were a child. You’ve eaten it several times. 😉

  2. If you like pineapple, this is also good with a can of crushed pineapple mixed with the cherries before adding the topping.

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