1 (20 oz.) can crushed pineapple, undrained
1 (21 oz.) can cherry pie filling
1 box yellow or white cake mix
1 c. butter, melted
1 c. chopped nuts, optional

Spread pineapple in a greased 9 x 12 inch cake pan. Spread cherry pie filling over pineapple sprinkle cake mix over top of fruit. Pour butter evenly over cake mix. Sprinkle nuts on top. Bake. Serve with whipped topping. Yield 12 to 16 servings. Bake at 350 degrees for 45 minutes.