1 1/2 cans cherry pie filling
1 can (20 oz.) crushed pineapple
1 box yellow cake mix
1 stick butter
1 c. pecans
1 cake pan, 2 x 9 x 12 inches

Spread cherries into the pan. Layer drained pineapple over the cherries. Spread cake mix evenly over the pineapple. Place thin slices of butter over the cake. Sprinkle pecans over the top. Bake at 350 degrees for 55 minutes.