If you've never had one of these, there is a buttery crust on the bottom, and an almost pudding-like filling on top of that. You can add fruit or other flavors to the filling. While baking, a fragile, slightly crispy crust forms on top of the pudding. Sooooo good.
We decided to try a cherry version:
Just spread a can of cherry pie filling over the crust before baking, and then pour the gooey mixture over the cherries. It took about 45 minutes to bake at 350. I wanted to take a photo of the cake once it was cut, but um, yeah... it didn't last that long.
(Thanks for sharing, Peggy!)