1 box white moist cake mix (your favorite)
3 (21 oz. ea.) cans cherry pie filling (I use Comstock)
1/2 cup (1 stick) butter, melted
1 (20 oz.) can sliced pineapples, drained
1 (2 oz.) pkg. pecan chips

Preheat oven to 350°F. Grease a 9x13-inch glass cake pan.

Pour 3 cans of cherry pie filling into prepared cake pan. Spread white cake mix evenly over the cherries. Pour melted butter over cake mix as evenly as possible.

Arrange pineapple slices over top of cake mix and sprinkle pecan chips over all.

Bake at 350°F for 60 minutes or until cake tests done.

Submitted by: Jerry Johnson