1 can (20 oz.) cherry fruit filling
1 can (20 oz.) crushed pineapple, undrained
1 pkg. white cake mix
1/2 to 1 c. pecans or walnuts, diced
1 cube butter

Spread cherry pie filling in pan (7 1/2 x 11 3/4 inch). Pour pineapple over pie filling. Spread over cherries, but do not mix with cherries. Pour cake mix (dry) over pineapple and cherries. Break up any lumps. Put on nuts. Melt butter in glass measuring cup 35 seconds on roast. Drizzle melted butter over cake mix. Cook on HIGH 10 minutes. Turn and bake another 10 minutes on HIGH. With Sharp ovens, use round cake pan, 1/2 of recipe and cook 16 minutes.