1 (9 oz.) pkg. white or yellow singe layer cake mix
1/4 c. chopped nuts
2 tbsp. brown sugar, packed
2 tsp. cinnamon
1 (21 oz.) can cherry pie filling
1/2 c. butter, melted

In a bowl, combine dry cake mix, nuts, brown sugar, and cinnamon. In an 8 inch glass baking dish, spoon cherry pie filling into bottom. Sprinkle cake mix mixture evenly over pie filling. Drizzle melted butter over top. Cook on high 12-14 minutes or until topping is no longer doughy. Rotate dish during cooking if cake does not appear to be rising evenly. Let stand 5 minutes. Serve warm with whipped cream or vanilla ice cream. 6-8 servings.