Frank's Recipes! Cherry Crunch (canned red tart cherries) for 100

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Cherry Crunch (canned red tart cherries) for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

1 3/4 quart (3 lb 2 oz) sugar, granulated
1 1/4 cups (6 oz) cornstarch
1/2 teaspoon salt
variable (combined amount 1 1/2 qt) water and reserved juice
1 1/2 gallon (12 lb 14 oz or 2-No. 10 can) cherries, canned, drain, reserve juice
3 quart (5lb or 1-No. 10 can) cake mix, yellow
1 1/2 quart (1 lb) coconut, sweetened, prepared, chopped
2 cups (1 lb) butter or margarine, melted

Combine sugar, starch, and salt in dry mixer bowl. Blend thoroughly Use beater at low speed. Add water to sugar mixture at low speed. Add 3/4 cups sugar. Scrape bowl and mix until smooth. Fold in cherries. Spread equal portions filling (about 3 1/2 quarts) in each greased sheet pan. Sprinkle with lemon juice Combine cake mix and coconut; add butter or margarine and mix until crumbly. Sprinkle about 3/4 quart of mixture over each pan. Bake 50 minutes or until lightly browned. Cut each pan 6 by 9.

NOTE:
Other cake mixes may be used in recipe.

1 lb (2 cups) chopped nuts may be substituted for coconut.