1 box yellow cake mix
4 eggs
3/4 c. oil
3 oz. cherry Jello
16 oz. crushed drained pineapple (save juice)
Cool Whip
Cherry pie filling

Mix together cake mix, eggs, oil and Jello. Fold in pineapple. Pour into 9x13 inch pan. Bake at 375 degrees for 15 minutes. Then lower to 325 degrees for 30 minutes or until done. Pour pineapple juice over cake and cool. Spread Cool Whip over cake and top with one can of cherry pie filling. Refrigerate and serve.