CHERRY DUMP CAKE

2 cans cherry pie filling

1 small can crushed pineapple (drained)

1 box Duncan Hines yellow cake mix

¾ cup (1 ½ sticks) softened butter

1 cup chopped almonds or pecans  

Lightly grease a 9 x 13 pyrex dish.    Spread cherry pie filling in pan, then top with crushed pineapple.   Cut softened butter into cake mix until it resembles cornmeal, add nuts, then sprinkle mixture over cherry filling.  Bake at 350 degrees for approximately 45 minutes or until top becomes golden brown.  Serve with ice cream or whipped cream.   Note:  You can also use apple or blueberry pie filling (omit pineapple) and any kind of nuts.