Cherry Crunch - cooking recipe

Ingredients

1 pkg. Duncan Hines yellow cake mix (no pudding in cake mix)
1 can cherry pie filling
1 can crushed pineapple
1 stick margarine
1 c. chopped nuts

Preparation

In a 13 x 9-inch baking pan, pour cherry pie filling, then crushed pineapple.
Sprinkle dry cake mix on top of fruit.
Melt butter and pour on top of cake mixture.
Top with chopped nuts. Bake at 350\u00b0 for 30 to 40 minutes.
You may cover with foil loosely to avoid nuts getting too brown.