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Lemon-Cherry Crumble Cake
Ingredients
  • ½ cup (125 mL) sliced almonds
  • 1 pkg (18.25 oz or 510 g) yellow cake mix, divided
  • ½  cup (125 mL) butter (1 stick), melted and divided
  • 1   lemon
  • 1 container (8 oz or 250 mL) sour cream
  • 1   egg
  • 1   can (12 oz) cherry cake and pastry filling (see Cook’s Tip)
  • Vanilla ice cream (optional)
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