- Servings: 8 - 10 depending on the size of the bars...
- Prep Time: 10 mins.
- Cook Time: 40 mins.
- Total Time: 50 mins.
|1 pkg||White (or Yellow) Cake Mix|
|1¼ cups||Rolled Quick Oats, divided|
|½ cup||(8 Tablespoons) Margarine or Butter, room temperature, divided|
|1||(21 Oz.) Can Cherry Pie Filling or Two Cans of Pitted Sweet or Dark Cherries In Juice, thickened (see below*|
|¼ cup||Brown Sugar|
|½ cup||Chopped Pecans|
Heat oven to 350°.
Grease and flour a 13x9-inch pan.
Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover.
In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries.
Bake 30-40 minutes.
**If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine 3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high and bring to a boil; reduce heat and simmer until thickened. If needed, thicken more with a little more cornstarch dissolved in a small amount of cold water.