1 (20 oz.) can crushed pineapple
1 (20 oz.) can cherry pie filling
1 box yellow cake mix
1/2 c. pecans
1/4 lb. butter

Pour the pineapple with its juice and the cherry pie filling into the bottom of a tube pan. Stir briefly. Sprinkle the cake mix over the fruit and stir again until the dry mix is thoroughly moist. Sprinkle nuts over the mixture and pour melted butter over the top. Bake at 300 degrees for approximately 1 hour. The finished cake should have a pudding consistency. Serve it by spooning from the pan.