1 box lemon cake mix
1 can cherry pie filling
1 (15 oz.) can pineapple chunks
1 1/2 sticks butter, softened
1 tub Cool Whip

Mix 1 stick of butter with cake mix, set aside. Into a 13 x 9 inch greased glass pan, empty can of cherries. Drain off 1/2 pineapple liquid and add remainder and pineapple into pan; evenly distribute fruits. Add cake mix to top. Dot with 1/2 stick butter. Bake at 350 degrees for 40 to 45 minutes. Refrigerate. Spoon serve, top with Cool Whip.