1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple in juice
1 (18 oz.) pkg. yellow cake mix
1 c. quick cooking oats (not instant or old fashioned)
1 c. chopped walnuts
3/4 c. butter, melted

Preheat oven to 350 degrees. Grease or spray with vegetable pan spray, 9 x 13 inch pan. Spread pineapple (with juice) on bottom of pan, top with cherry pie filling.

Combine cake mix, oats, nuts and butter in large bowl. Stir well; sprinkle and pat on top of cherry pie filling. Bake 50-60 minutes or until top is browned at 350 degrees. Let cool. Serve warm or at room temperature with whipped cream or vanilla ice cream. This keeps well in refrigerator for a few days.