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CHERRY PINEAPPLE DUMP CAKE 
1 can cherry pie filling, undrained
1 can (20 oz.) crushed pineapple, undrained
1 box yellow cake mix
3 to 6 oz. crushed pecans or walnuts
1/2 lb. butter

In an ungreased 9 x 13 inch pan, pour cherry pie filling evenly on bottom. Pour pineapple filling over that. Pour 1/2 of cake mix over fruit. Sprinkle nuts over that; pour rest of cake mix over nuts. Pour melted butter over cake mix. Bake at 450 degrees for 10 minutes, then bake at 350 degrees for 25 to 30 minutes.
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