Lightly coat a 9x13x2" pan with non-stick cooking spray. Heat oven to 350 degrees. Dump the undrained pineapple into the pan and spread evenly across the bottom. Dump in the cherry pie filling; spread evenly. In a separate bowl, stir together the cake mix, canola oil and water. Stir just enough to blend but do not overbeat.

Pour the batter evenly over the pie filling. Sprinkle the pecans over the cake batter. Bake for 40 minutes or until the cake layer is crusty and golden.