This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Mildred [Knouse] Gulick)
1 can cherry pie filling
1 can Dole crushed pineapple (do not drain)
1 box Duncan Hines white or yellow cake mix
1 1/2 sticks Parkay margarine
1/2 cup of chopped pecans
Grease a 9 x 13 x 2 cake pan. Pour the cherry pie filling to cover the bottom of the pan. Use a spoon and cover cherry pie filling with crushed pineapple (evenly). Pour the powdered cake mix onto the cake and cover the pineapple evenly. Cut the margarine in small pieces and place pieces over the whole cake. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness.