By: Hazel Knause
1 can cherry pie filling 1 white or yellow cake mix
1 can crushed pineapple (juice and all) 1/2 c. pecans or walnuts (optional)
Grease bottom and sides of baking pan (9 x 12 inch). Pour can of cherry and can of pineapple in bottom of pan. Mix together. Sprinkle dry cake mix on top of fruit. Dot with butter. (May add nuts.)
Bake at 325 degrees for 1 hour. Cool. Serve with whipped topping.
Variation: May use peach, apple, or blueberry pie filling instead of cherry.