1 (20 oz.) can crushed pineapple (undrained)
1 (21 oz.) can cherry pie filling
1 box butter cake mix
1 c. butter, sliced
1 c. slivered almonds

Spread undrained pineapple evenly over bottom of greased 13x9 cake pan. Spoon pie filling over pineapple, sprinkle evenly dry cake mix over pineapple. Arrange butter slices over cake mix. Sprinkle almonds on top. Bake at 350, 45-50 minutes. Serve warm with whip cream or ice cream.