Cherry & Walnut Cake Crumble

• 9 ounces Jiffy white cake mix
• 15 ounces crushed pineapple
• 20 ounces cherry pie filling
• 12 cup nuts, chopped
• 12 cup butter, melted

1. Mix pineapple with cherry pie filling in the bottom of 9 x 13 pan (I usually use glass so it doesn't stick).
2. Sprinkle cake mix on top until completely covered (I recommend using your hands rather than just shaking the box to make sure there are no clumps).
3. Drizzle the butter over the entire pan.
4. Sprinkle the nuts evenly over the pan.
5. Bake at 350 degrees for 30 minutes until golden brown and bubbly.
6. Serve alone warm or cold or with ice cream.

white cake, pineapple, cherry pie filling, nuts, butter

Taken from www.food.com/recipe/cherry-walnut-cake-crumble-262727 (may not work)