1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 to 2 sticks butter or margarine
small bag chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.

Open and dump the can of pineapple into a 9 x 13 inch cake pan. Use a spoon to even it out in the pan. Open the can of cherry pie filling and gently use the spoon to dump a few clops on top of the pineapple. Open the box of cake mix and gently distribute the dry mix evenly on top of the fruit. Do not stir. Spoon drop the rest of the cherry mix on top.
Now, either melt the butter and pour it evenly over the dry cake mix, or you can do as I do and cut the butter into little chunks and place the little chunks of butter evenly on top of the cake mix. (I use about 1 1/2 sticks of butter). If using, sprinkle the nuts on top.
Bake at 350 for 50 minutes to one hour or until the cake is bubbly and golden brown. Serve warm (not hot) or at room temperature with or without a scoop of ice cream on top.

I made this for Easter, They thought I was a great baker!! hehehe