Preheat oven to 350. Grease 13x9x2-inch pan. Dump undrained pineapple into pan; spread evenly over pineapple. Dump in the pie filling and spread evenly over pineapple. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put margarine, cut into thin slices, on top. Bake for 48-53 minutes. Serve warm or cold. Can be served with ice cream or whipped topping.

on top of cake mixture before adding butter layer.

(2) Substitute apple sauce for the cherry pie filling.

(3) Substitute 2 cans of sliced peaches, drained, for both the cherry and pineapple. Sprinkle a little ground cinnamon over the peaches before adding the dry cake mix.

(4) Substitute canned apple pie filling for the crushed pineapple.

(5) Substitute butter pecan cake mix and 2 cans apple pie filling. Sprinkle 1/4 cup brown sugar over filling before sprinkling the cake mix on top.

(6) Substitute 1 can of strawberry pie filling for the cherry pie filling. Before adding fruit to the baking dish, cover bottom with 1/2 cup melted butter or margarine. Then add combined fruit, cake mix, 1 cup chopped nuts and 1 cup flaked coconut. Top with evenly distributed melted butter or margarine.