Grease 9x13 pan. Dump pineapple into pan and spread evenly. Dump pie filling and spread into even layer. Sprinkle dry cake mix evenly over the cherry pie filling. Scatter chopped pecans over the cake mix and top with pats of butter.
Bake for one hour, or until browned.
Notes
Adapted from “Look What’s Cooking at Southend!”, Suzanne Spencer (Nursing Services)For a nut-free variation, omit the chopped pecans, and sprinkle old-fashioned oats over the cake mix.For a camping variation, prepare a 12-inch camp Dutch oven, and double the cake mix. Place 8 charcoal briquettes underneath the Dutch oven and 16 briquettes on top. Bake for 1-hour.