1 pkg. (18.5 oz.) cherry cake mix
1 stick (1/2 c.) butter
2 eggs
1 can (21 oz.) cherry pie filling
1/4 - 1/2 c. walnuts OR pecans, chopped

In large bowl, combine cake mix, butter and eggs. Mix well. Spread in 9 x 13 inch ungreased pan. Spoon pie filling evenly over cake mixture. Swirl gently, just a little into cake mixture. Sprinkle without meats. Bake at 350 degrees for 25 minutes or until batter tests done. Cool 15 minutes.

FROSTING:

1 c. confectioners' sugar
2 tbsp. milk
1/2 tsp. vanilla

Mix together above for glaze. Then drizzle glaze over top of partially cooled dessert. Serve with whipped cream or ice cream, either warm or room temperature.