Ingredients
- 1 (18 1/4 ounce) package vanilla cake mix
- 8 tablespoons butter, melted, divided
- 1 1/4 cups quick-cooking oats, divided
- 1 large egg
- 1 (21 ounce) can cherry pie filling
- 1/4 cup packed light brown sugar
- 1/2 cup chopped pecans
Directions
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Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13×9 inch metal baking pan with nonstick cooking spray.
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In a bowl, combine cake mix, 6 tablespoons melted butter, and 1 cup of the oats with a wooden spoon until well blended ( mixture will be crumbly); reserve 1 cup of crumb mixture.
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Stir the egg into the remaining mixture until blended; press into the bottom of prepared pan.
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Pour cherry pie filling over the crust; spread evenly.
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In a bowl combine the reserved cake mixture, remaining ¼ cup oats, remaining 2 tablespoons melted butter, brown sugar, and pecans until blended; sprinkle evenly over cherry pie filling.
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Bake 30-35 minutes or until filling is bubbly and topping is golden; transfer to wire rack and cool completely.
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Cut into bars.