4 tbsp. butter
1/2 c. crushed nuts
1 box yellow cake mix
2 eggs
1 c. water
2 (21 oz. each) cans cherry pie filling
Container of whipped topping

Cut wax paper circles to fit the bottoms of 2 round 9 inch x 2 inch deep glass or microwave-safe plastic dishes. Coat side of each dish with butter. Pat or sprinkle on crushed nuts. Pour in pie filling, spreading cherries evenly over wax paper.

Blend cake mix, eggs and water on low speed. Mix at medium speed for 2 minutes. Divide batter between the 2 dishes and spread over cherries.

Microwave each cake on medium (50%) for 8 minutes, then on high (100%) for 3 minutes. Rotate cake 1/4 turn every 2-3 minutes or use a Micro-Go-Round. Let stand for 10 minutes; then turn each cake out onto 12-inch plates. Remove wax paper. When cakes cool, place dollops of whipped topping on top of cherries.