1 lg. can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick butter, melted
1 c. chopped walnuts
1 sm. container whipped topping

Keep back 1/4 cup cherry pie filling for garnish. Spread the rest of the pie filling to cover the bottom of a greased 9x13 pan. Spread the crushed pineapple on top of the cherries. Now, pour the dry cake mix over the fruit and slowly pour the melted butter over the top to cover. Cover the entire top with chopped nuts. Bake at 350 degrees for 45 minutes.

When cool, top with whipped topping and use the cherries you saved for garnish. Serves 8.