1 (8 oz) can crushed pineapple
1 (21 oz) can cherry pie filling
1 (18.5 oz) pkg. Devil’s Food Cake Mix
1 C. chopped pecans
1/2 C. butter or margarine melted
Drain pineapple, reserving liquid. Spread pineapple in lightly greased 9×13 pan. Spread pie filling over pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter with the reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 for 35-40 minutes. Cut into squares. Top with whipped topping.