2 cans cherry pie filling
1 stick butter
1 box Jiffy cake mix

Pour both cans of cherry pie filling in a 9 x 13 inch pan that has been sprayed generously with Pam. Dump cake mix over the cherry pie filling evenly. Cut up butter in small slices and place on top of cake mixture. With a knife mix butter through the cake-cherry mixture. Bake at 400 degrees for 30 minutes. Can be served with Cool Whip. Any pie filling can be used instead of cherry.