Grease 9 x 13-inch cake pan.
Dump pineapple and juice, spreading evenly.
Pour cherry pie filling over the pineapple, spreading evenly.
Add dry cake mix and spread evenly over the fruit.
Add nuts, then slice butter and lay all over the top.
Do not mix!
Bake in a 350\u00b0 oven for 1 hour.
In a 9x13 glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have any big lumps. Melt butter and drizzle over cake mix. Sprinkle coconut and nuts over entire cake.
Bake at 350F for 25 minutes.
In a 9 x 13 pan, layer pineapple, cherry pie filling and then dry cake mix. Pour melted margarine over cake mix, then sprinkle nuts on top. Bake at 350\u00b0 for 1 hour.
In a 9x13 glass baking dish pour pineapple, then layer on cherry pie filling, sprinkle cake mix.
Cut butter up in slivers and layer on top, then sprinkle sugar and top with cinnamon.
Bake at 350 for 45 minutes to an hour till golden brown.
Spread cherry pie filling and pineapple in a 9 x 13-inch baking pan.
Sprinkle cake mix on top.
Make 1/4-inch slices of butter and arrange them over cake mix.
Sprinkle nuts on top. Bake for 30 to 40 minutes at 350\u00b0.
Butter lightly the bottom and sides of sheet cake pan.
Pour in pineapple, cherry pie filling, cake mix, brown sugar, nuts and butter.
Do not mix.
Bake in a 350\u00b0 oven for 45 minutes.
In a 13 x 9-inch square baking pan, layer the ingredients as follows: pineapple, cherry pie filling, cake mix and melted butter and scatter pecans on top if you like nuts.
Bake for 1 hour at 350\u00b0.
Layer each ingredient in the order listed, emptying all contents as is (pineapple, cherry pie filling, cake mix and margarine).
Top with chopped walnuts.
Use a 9 x 13-inch glass baking dish.
Bake at 350\u00b0 for 1 hour.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Prepare and bake cake mix according to package directions for one 9x13 inch cake.
Remove cake from oven.
Poke holes at once down through cake with a fork.
Holes should be at 1 inch intervals.
While the cake cools, combine the gelatin with boiling water.
Pour gelatin mixture over the cake.
Top with the cherry pie filling, then cover with whipped topping.
Refrigerate cake for one hour before serving.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Grease and flour a 9 by 13\" cake pan.
Put the dry yellow cake mix at the bottom.
Pour the can of crushed pineapple with juice over the cake mix.
Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
Bake the cake at 325 for 45 minutes, or until done.
Let rest for 20 minutes before serving.
This is best served warm.
In 9\" x 13\" un-greased pan, spread crushed pineapple, cherry pie filling. Sprinkle cake mix, nuts and butter on top. Bake 1/2 hour at 325 degrees. Serve with whipped cream.
Dump cherry pie filling in bottom of baking dish.
Dump crushed pineapple on the top of cherry pie filling.
Dump cake mix and crumble over top of pineapple and cherry.
Then cut up margarine into little pats and scatter them on top of cake mix. Bake at 375\u00b0 for 45 minutes.
Cool, cut and serve.
Mix cherry pie filling and crushed pineapple (including juice) and \"dump\" it into a 9 x 13-inch pan sprayed with Pam.
Sprinkle cake mix on top.
Dot with margarine and sprinkle pecans on top. Lightly press pecans into top.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 400\u00b0.
Spray Pam into a glass or oblong pan. Dump pineapple.
Dump cherry pie filling on top of pineapple. Dump cake mix on top of cherry pie filling.
Dump walnuts on top of cake.
Mix and cut butter into pats on top of walnuts.
Bake about 45 minutes.
Dump undrained pineapple into a 9 x 13 inch ungreased pan and spread evenly.
Dump cherry pie filling and spread evenly.
Dump cake mix (dry) over cherry pie filling; spread evenly.
Dump pecans on top.
Slice margarine into pats and place over the top.
Grease 9 x 13-inch cake pan.
Dump chopped pineapple.
Dump cherry pie filling.
Dump box of vanilla cake mix.
Cover with layer of finely chopped walnuts.
Dot with butter pats.
Bake at 350\u00b0
for 1 hour, or until toothpick can clearly be removed at center of cake.
Serve with whipped cream, if desired.
Flavors of cake mix and pie filling can be alternated.
Pour undrained pineapple into a buttered 9 x 13-inch cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut over this.
Cut margarine into thin patties and arrange on top.
Bake at 350\u00b0 in oven for 35 minutes or until done.
(Check cake at 35 minutes; if not done, continue to 45 minutes.)
This recipe will serve 10 people.
Dump the pineapple in a 9 x 13-inch lightly greased pan.
Dump the cherry pie filling over the pineapple and spread evenly. Sprinkle the cake mix over the cherry pie filling.
Sprinkle the nuts over the cake mix.
Cut the butter in slices and place over the cake.
Bake at 350\u00b0 for 45 minutes. Serve with Cool Whip or ice cream is nice!