Cherry-Ginger Pandowdy

• 1 (21 oz.) can cherry pie filling
• 1 1/2 c. baking mix (Bisquick)
• 3 Tbsp. granulated sugar
• 2 tsp. ground ginger
• 1/2 c. margarine, melted and cooled
• 1/2 c. milk
• 1 large egg
• 3 Tbsp. finely chopped walnuts

1. Heat oven to 350u0b0.
2. Generously grease an 8-inch cake pan. Pour in pie filling and set aside.
3. In a medium size bowl, combine baking mix, sugar and ginger.
4. In a small bowl, combine margarine, milk and egg.
5. Blend well with fork.
6. Stir into baking mix mixture until smooth.
7. Spoon dough evenly over pie filling in cake pan. Bake about 40 minutes until toothpick comes out clean.
8. Let cool for 20 minutes on wire rack.
9. Cut around edge of pan. Turn out on serving plate with cake on bottom.
10. Spread thickened juice around side of cake.
11. Press walnuts around side of cake.
12. Serve warm or at room temperature.

cherry pie filling, baking mix, sugar, ground ginger, margarine, milk, egg, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865638 (may not work)