1 cube butter
1 (20 oz.) can crushed pineapple, drained
1 can cherry pie filling
1 pkg. yellow white cake mix

Spread drained pineapple over bottom of 9x13 inch baking pan. Spread cherry pie filling over pineapple. Save out 1 1/2 cups of dry cake mix. Sprinkle remaining dry cake mix over cherry and pineapple. Cut butter into reserved dry cake mix and sprinkle over top. Bake at 325 degrees for 45 minutes or until lightly browned. Cool some. May be served as warm or cold. Cut into squares topped with Cool Whip.