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Cherry Crunch (cherry pie filling) for 100


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

2-No. 10 can (14 lb) cherry pie filling, canned
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

Spread equal portions filling (about 3 1/2 qt) 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.




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