1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple with juice
1 box yellow cake mix (your favorite)
1/2 cup (1 stick) butter
crushed pecans (optional)

Preheat oven to 350°F. Get cake pan/dish 9x13-inch (preferably glass or non-metal).

Dump both cans of fruit in bottom of pan. Do NOT drain. Mix pineapples and cherries together and even out. Pour dry cake mix evenly on top of fruit. Cut stick of butter into thin slices (about 1/8-inch thick) and lay on top of cake mix. Sprinkle pecan pieces (if using) on top of cake mix and butter.

Bake at 350°F for 45 minutes. Let cool for 10 minutes.

You can eat it hot (with vanilla ice cream!) or cold.

Enjoy!

Submitted by: Kristi