1. Preheat oven: 350°F (175°C). Grease two 9×13-inch pans (or one large deep pan) with butter or nonstick spray.

2. Layer fruit: Pour cherry pie filling and crushed pineapple (with juice) into the prepared pan. Gently swirl with a spatula to combine.

3. Add cake mix: Sprinkle the dry yellow cake mix evenly over the fruit. Do not stir.

4. Add nuts & spices: Spread chopped walnuts evenly over the cake mix. Sprinkle optional cinnamon and nutmeg if desired.

5. Drizzle butter: Pour melted butter evenly over the top, making sure it reaches all areas of the dry mix.

6. Bake: 35–45 minutes, until topping is golden brown and walnuts are toasted, and fruit is bubbling around the edges. Check at 30 minutes to ensure even browning.

7. Cool: Let the cake rest 15–20 minutes before serving to allow the fruit juices to thicken slightly.

Serving Suggestions:

• Serve warm straight from the pan for a rustic feel.

• Top with whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert.

Variations:

• Peach Pecan: Swap cherries for peach pie filling and walnuts for pecans.

• Apple Spice: Use apple pie filling and add 1 tbsp apple pie spice to the cake mix.

• Tropical: Use pineapple pie filling and mix 1 cup sweetened shredded coconut into the cake mix; top with macadamia nuts.

• Berry Medley: Substitute blueberry or mixed berry pie filling.

• Chocolate Cherry: Use devil’s food cake mix instead of yellow cake for a chocolatey twist.