1 large can cherry pie filling (29 oz)
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts
Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.
I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.
Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.