Cake Mix Cherry Crumb Cake

Cake Mix Cherry Crumb Cake For the Cake: 1 box (15 to 18 ounces) yellow, butter golden, or white cake mix ¾ cup whole milk 3 large eggs 2 teaspoons vanilla extract ½ cup (1 stick) butter, melted and cooled slightly 10 ounce jar of maraschino cherries, drained, rinsed, and chopped For the crumb topping: 1 cup (2 sticks) butter, at room temperature 3 cups all purpose flour 1 cup packed light brown sugar 1 tablespoon ground cinnamon Preheat the oven to 350 degrees. Lightly coat a 9 X 13 inch baking dish with cooking spray and set aside. Place the cake mix, milk, eggs, vanilla, and melted butter in a large mixing bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl if needed, about 2 minutes. Stir chopped cherries in by hand. Pour the batter into the prepared baking dish. In a separate medium sized bowl, combine the butter, flour, brown sugar, and cinnamon and cut together using a long-tined fork or pastry cutter until well mixed and crumbly. Sprinkle the crumb mixture over the top of the cake batter. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool slightly and then sprinkle the top with confectioners' sugar, if desired.