In a mixer blend the cake mix with the butter until just before it begins
to hold unitedly. Take out and save astir 1 cup of the assortment. Press the
remainder into the bottom of a 9" x 14" baking pan. Bake at 350 degrees for
around 15 transactions, or until lightly chocolate-brown. Pour the cherry pie filling over
the hot baked encrustation. Crumble the reserved cake mixture over the cherry pie
woof. Sprinkle with buggy, if you wish, over the crumb topping. Return to
the oven for roughly 35 transactions, or until the mixture is lightly browned.
Serve with a scoop of vanilla ice cream or whipped skim.