1 (8 oz.) crushed pineapple
1 (21 oz.) cherry pie filling
1 (18.5 oz.) box devil's food cake mix
1 c. chopped pecans (optional)
1/2 c. butter, melted
8 oz. whipped topping

Drain pineapple, reserve liquid. Spread pineapple in lightly greased 13 x 9 pan. Add pie filling; spread gently. Sprinkle nuts on top of pie filling. Sprinkle dry cake mix over nuts. Combine butter and juice. Drizzle over cake.

Bake at 350°F for 30 to 40 minutes. Cool, cut in squares. Top with whipped cream.