strawberry rhubarb-pecan crunch dessert
There are quite a few versions of this dessert, but I used what I had on hand to make a simple quick and easy dessert, plus I was trying to use ingredients I had on hand from the pantry, and this one was very tasty. You can always alternate the fruit by using Blueberry, Apple Cherry, or peach or what ever is available, and it a very satisfying dessert. Next time I will use chopped pecans instead of the halves, to cover more of the surface of the dessert and have more crunchy texture on top. But this was still very tasty with the buttery flavor and crunchy toasted pecan halves.
prep time
10 Min
cook time
55 Min
method
Bake
yield
6-8 OR MORE DEPENDING ON PORTION SIZE
Ingredients
- 2 cans strawberry rhubarb pie filling (21 oz.)
- 1 box pillsbury moist supreme strawberry cake mix
- 2 cups chopped pecans or halves
- 2 sticks butter, melted
How To Make strawberry rhubarb-pecan crunch dessert
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Step 1These are the main ingredients for this recipe minus the pecans and melted butter. -
Step 2Spray a 9X13 size casserole dish with non stick cooking spray. Preheat oven to 350 degrees F.
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Step 3Pour filling into sprayed dish.
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Step 4Sprinkle dry cake mix over the top of pie filling.
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Step 5Now add chopped or halved pecans over top of cake mix.
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Step 6Top with melted butter.
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Step 7Bake in preheated 350 degree F. oven for45 to 50 minutes or until top is firm.
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Step 8Serve hot, plain, or with whipped topping or ice cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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