1 (19 oz.) pkg. yellow cake mix
1/2 c. chopped nuts
1 (20 oz.) can crushed pineapple
1/2 to 1 c. butter
1 (20 oz.) can cherry pie filling topping

Grease a 9 x 13 inch pan. Dump in undrained pineapple, swirling it around to fill corners. Dump in pie filling and push it around until layers of fruits are quite even. Sprinkle the dry cake mix over the fruit to cover it all. Melt butter and dribble on top. Sprinkle nuts. Bake at 350 degrees for 1 hour. Serve with whipped topping.