Make a pineapple dump cake by dumping crushed pineapple into a baking dish and pouring cake mix on top of it. Add pats of butter to the top of the mix, and bake it in the oven for 45 to 60 minutes.
Add 1 can of cherry pie filling and 1 can of crushed pineapple to a baking dish. Stir the fruit together, and spread it evenly on the bottom of the pan. Sprinkle 1 box of white cake mix on top of the fruit, spreading it as evenly as possible. Cut 1 1/2 sticks of butter into slices, and place them on the surface of the cake mix. Bake the cake at 350 degrees Fahrenheit for 45 to 60 minutes until the top turns brown.
This recipe can be tweaked by exchanging white cake mix for yellow cake mix or by using canned peaches instead of pineapples and cherries. You can also use 1/4 cup of chopped nuts, such as walnuts or pecans. Simply sprinkle the nuts on top of the butter before baking. Serve the cake with freshly whipped heavy cream or vanilla ice cream. Eat the pineapple dump cake while warm, or refrigerate it for later consumption.