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

Pour pie filling in 9 x 13 pan. Sprinkle 1/2 cake mix over cherries, then 1/2 of nuts. Spread pineapple over nuts. Repeat layers of mix and nuts.

Poke holes over cake with fork or knife. Pour melted butter over cake evenly. Bake at 350 degrees for 1 hour. Serve with whipped topping or vanilla ice cream.