1 can cherry pie filling
1 lg. can crushed pineapple in own juice
1 white or yellow cake mix (without pudding)
1 stick butter
1 c. walnuts (chopped)

Pour whole can of cherries and whole can of pineapple (including juice) into 13x9 inch pan, greased. Then sprinkle cake mix over fruit. Sprinkle nuts over mix; slice butter thinly and lay on top. Bake until golden and crispy, 35-45 minutes.