Preheat your oven to 350°F.

Grease a 13x9-inch baking pan with non-stick cooking spray. You can bake with other sized pans as well, but you’ll need to make certain changes to the recipe for that.

Dump the entire can of crushed pineapple with juice into the pan, spreading it evenly. This part enhances the flavor of the cake.

Dump the entire can of cherry pie filling on top of the pineapple layer. Spread it nicely.

Sprinkle the Duncan Hines Golden Yellow Cake Mix evenly over the cherry layer. This step sets the base of the cake.

Sprinkle the chopped pecans or walnuts over the cake mix. This ensures the look and the taste of the cake as well.

Cut the butter into small cubes and dot them over the top of the cake.

Bake the cake in the preheated oven for 50 minutes, or until the top is lightly browned. Take the cake out when it’s nicely baked.

You can serve the cake warm or at room temperature. You can serve it with a scoop of ice-cream.