1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 pkg yellow cake mix
1 cup pecans, chopped
1 stick butter, sliced

In a 9 x 13 pan, place cherries on bottom. Spread pineapple over cherries. Sprinkle DRY cake mix over fruit, breaking up large lumps. Sprinkle mix with pecans. Place slices of butter on top.

Bake at 350°F for about and hour. Cake should be golden brown.