1 (18 oz.) can crushed pineapple, don't drain
1 (16 oz.) can cherry pie filling
1 (16 oz.) can sliced peaches, don't drain (I use lite fruit)
1 white or yellow cake mix
1 1/2 cubes butter
1 bag pecan halves

Preheat oven to 350 degrees. Use a glass oblong dish (8 x 11 inches). Mix first three ingredients (all fruit) in glass pan. Sprinkle cake mix evenly over fruit. Slice thin pats of butter over entire top of cake mix until completely covered.

Put pecan halves side by side over entire top of cake halfway through baking (1/2 hour). Cook one hour all together.