1 pkg. white or yellow cake mix
1 1/4 C. rolled quick oats, divided
1/2 C. (8 T)margarine or butter room temperature divided
1 (21 oz) can cherry pie filling or two cans of pitted sweet or dark cherries in juice, thickened
1/4 C. brown sugar
1/2 C. chopped pecans
Heat oven to 350.
Grease and flour a 9x13" pan. Combine cake mix, 6 T. butter and 1 C. rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 C. crumb mixture , 1/4 C. oats, 2 T. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
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