Cherry Crunch

½ cup butter or margarine
1 (18½ oz) dry yellow cake mix
2 (20 oz) cans cherry pie filling
½ cup chopped Pecans

Cut butter into cake mix. Reserve one cup of this mixture and press the remainder lightly into a 9x13" ungreased pan, forming ½ inch edge along sides of pan. Spread cherry pie filling over cake mixture to within 1/3" of edge of pan.

Blend Pecans into reserved mixture and sprinkle over top. Bake 45 min. at 350°. Serves 10-12. Delicious served warm with vanilla ice cream on top.