1 package white cake mix
1 large can crushed pineapple
1 large can cherry pie filling
1/2 stick butter
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Sprinkle 1/2 to 3/4 of the cake mix in the bottom of a greased 9×13 pan. Drain approximately 1/3 of the juice from the pineapple. Spoon the drained pineapple evenly over the cake mix. Spoon the cherry pie filling over the pineapple. Sprinkle the cherry pie filling layer with the remaining cake mix, covering evenly. Cut the butter into slices, each approximately 1/2 tablespoon thick. Place the slices on top of the cake mix layer, spacing slices evenly over the entire cake. Bake in a 350 degree oven until the cake is golden brown, 20-35 minutes.