1 white cake mix
1 (21 oz.) can cherry pie filling
1 c. pecan pieces
1 (20 oz.) can crushed pineapple (undrained)
1 stick butter, cut in thin slices

Spread undrained pineapple in a glass 9 x 13 pan. Spoon in pie filling evenly over pineapple. Dump dry cake mix onto cherry layer evenly. Spread butter slices on top. Sprinkle pecan pieces on top of butter.

Bake at 350°F about 45 minutes or until golden brown. Serve warm or cold.