2 cans cherry pie filling
1 pkg. butter brickle cake mix
1/2 c. chopped nuts
1 1/2 sticks butter

Pour cherry pie filling into 9x13 inch cake pan. Sprinkle butter brickle cake mix over cherries. Sprinkle nuts over cake mix. Melt butter and pour over the nuts. Bake 350 degrees for 40-45 minutes. Serve with Cool Whip.

Variation: Use a 29 ounce can of thinly sliced peaches instead of cherries. Use with juice and reduce butter to 1 stick.