1 can (21 oz.) cherry pie filling
1 can (20 ounces) crushed pineapple
1 package (15.25 oz.) yellow cake mix
1/2 cup nuts, roughly chopped
1/2 cup (1 stick) unsalted butter, finely chopped
Vanilla ice cream
Preheat oven to 350º F and lightly grease a 9×13-inch baking pan with butter or nonstick spray.
Spread the cherry pie filling in an even layer on the baking sheet.
Carefully sprinkle the crushed pineapple on top, then sprinkle the entire cake mix on the pineapple layer.
Cover the cake mix with an even layer of butter pats, trying to cover as much of the cake mix as possible, then top with nuts.
Place the baking sheet in the oven and bake for 35-40 minutes, or until the cake is golden brown and comes out again when touched lightly.
Remove from oven and let cool 15 minutes before serving.