Heat oven to 350°f. Melt a stick of dairy butter (not margarine), set aside.

Spray butter oil spray in an oblong baking pan, or grease well with butter.

Use either chopped almonds or chopped pecans, and evenly sprinkle 1/2 cup to 1 cup of those in the bottom of the pan.

Next, open a can of crushed pineapple and lightly squeeze it till there's no drips of juice. Sprinkle the crushed pineapple evenly all over the chopped nuts.

Open two cans of cherry pie filling, evenly pour that over the crushed pineapple.

Open a box of dry yellow cake mix and sprinkle the *dry* cake mix evenly over the cherry pie filling. (Use the cake mix dry. It bakes like a crumb crust on top).

Now drizzle the melted butter all over the dry cake mix you just added. The butter can also be cut into pats and arranged evenly all over the dry cake mix instead of melted. Now you're done!

Bake this for 30 to 40 minutes. Remove from oven when it's hot and bubbly throughout and toasted across the top.

Allow it to sit undisturbed for about 30 minutes before serving.

This is a type of upside down cake. When served, flip the serving over where the nuts are now on top. But it really doesn't matter how it's served, it's so delicious no matter how you do it!

Extra easy, right?

Options:

Baked cake can be chilled once it's room temperature and then served cold with some whipped cream or ice cream.

Apple, peach, blueberry or other pie fillings can be substituted for the cherry pie filling. White cake mix can be used, but yellow cake mix has the best flavors for this.

I've been baking this since the 1980's, it's still a popular, easy dessert to make. Kids love to help you make it! :D

This can be baked at 325°f and baked a little bit longer time.

This is also known as a "Dump Cake". If you don't want it soupy and swimming in pineapple juice, be sure to drain or squeeze off the excess juice from the crushed pineapple.