1 can cherry pie filling
1 can crushed pineapple
1 white cake mix
2 sticks butter

Combine cherry pie filling and pineapple in 9 x 10 inch ungreased cake pan. Spread mixture to cover entire bottom of pan. Pour dry cake mix over the top of cherry/pineapple mixture and spread. Cut butter into little pats and place over entire top of mix. Bake in oven at 375 degrees for 45 minutes to 1 hour. Serve either hot or cold.