1 (15 ounce) can crushed pineapple in heavy syrup
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) box pineapple cake mix
1 stick butter
walnuts or pecans (optional)
Dump undrained pineapple into a 9x13 baking dish and spread evenly. Using a spoon, dump globs of cherry pie filling evenly on top and spread it out. Sprinkle on dry cake mix to cover fruit; top with nuts.
Cut stick of butter into small slices and distribute evenly over top of cake mix.
Bake at 350 for 40-45 minutes or until golden brown.