Cherry Crunch Cake

1 (16-ounce) roll chilled Sugar Cookie Dough (room temp) 2 (21-ounce) cans Cherry Pie Filling 1 (15-ounce) box Yellow Cake Mix 10 Tablespoons Margarine (melted) (1 ¼ cups) Whipped Topping or Vanilla Ice Cream Cooking Spray Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray, then set aside. Press the sugar cookie dough into the bottom of the baking dish. Spread the cherry pie filling over the dough. Sprinkle the yellow cake mix over the cherry pie filling. Using the back of a spoon, smooth out the cake mix. Drizzle the melted margarine over the top.

Carefully with a spoon, spread the melted margarine all over the cake mix so that it is coated with the margarine. Bake on the 3rd (middle) rack for 55 minutes. Broil on low the last 4 to 5 minutes or until slightly browned on top. Remove from the oven and cool for 30 minutes, then serve warm with whipped topping or vanilla ice cream.

Please note that you can use Blueberry or Apple Pie filling in place or the Cherry if you like.