1 stick butter
2 cans (21 oz. size) cherry pie filling
1/2 c. chopped walnuts

Heat oven to 350 degrees. Cut butter into dry cake mix until mixture resembles coarse cornmeal. Reserve 1 cup. Pat remaining mixture into ungreased 13 x 9 x 2 inch pan, building up 1/2 inch edge. Spread pie filling over cake mixture to within 1/2 inch of pan edge. Mix walnuts with the 1 cup reserved crumb mixture; sprinkle over top. Bake about 45 minutes. Serve warm with whipped cream or ice cream.