In a 9-by-13-inch glass dish, spoon contents of a 20-ounce can of crushed pineapple (juice and all) over the bottom. Spoon contents of one can of cherry pie filling over the pineapple.

On top of the fruit, sprinkle contents of a package of Duncan Hines butter cake mix. Cut up two sticks of butter and put slices over top.

If desired, top with crushed pecans.

Bake one hour at 350 deg.