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

Grease 9x13 inch pan. Dump in undrained pineapple, swirling it around to fill corners. Dump in cherry pie filling and push it around until layers of fruit are quite even. Sprinkle dry cake mix over fruit to cover. Melt butter and dribble over top. Sprinkle with nuts. Bake at 350 degrees about 1 hour or until browned. Serves 12. Serve with whipped or ice cream.