Cherry Crunch (Mary Jo Tolbert)

from Dorothy Lewis (Mary Jo Tolbert's recipe book)

In the bottom of 11X13 cake pan spread 1 can cherry pie filling and 1 small can crushed pineapple plus 1 T. of lemon juice. Sprinkle 1/2 cup chopped pecans onto pie filling mixture. Then spread 1 dry cake mix over pecans and pie filling mixture. Cut 1/4 cup of butter or margarine into small pieces or pats and dot the top of the dry cake mix evenly. Cook at 350 degrees for 30-40 minutes until browned on top.