1 box yellow cake mix
One 20-ounce can crushed pineapple, with juice
One 21-ounce can cherry pie filling
1 stick (½ cup) unsalted butter
½ cup chopped pecans
Preheat oven to 350 F.
In an ungreased 9-by-13-inch baking dish, "dump" the can of crushed pineapple into the bottom of the dish.
Dump the can of cherry pie filling over the pineapple, and spread the fruit evenly.
Open the cake mix, and evenly sprinkle the dry mix over the cherry pie filling.
Cut the stick of butter into small pieces, and lay them evenly on top of the cake mix across the top of the dish.
Sprinkle the chopped pecans evenly across the top of the dish.
Place the baking dish in the oven and allow to bake for 35-40 minutes, until the top of the cake has slightly browned.
Remove the cake from the oven and let it cool for 5 minutes. Serve in the baking dish with a spatula, or serve warm in individual bowls. Garnish with extra chopped pecans (optional).
Pro-tip: For an extra special treat, serve alongside a large scoop of vanilla ice cream.
Pro-tip: If you don't like pecans, you can replace them with crushed walnuts, hazelnuts or macadamia nuts.