Preheat the oven to 350 degrees. Open the cans of crushed pineapple and cherry pie filling. Drain the juice out of the can of crushed pineapple. There will still be some left at the bottom of the can, but that is alright.
Pour the crushed pineapple and cherry pie filling into a 9” x 13” pan
Give a quick stir to mix it all together.
Pour the dry boxed cake mix evenly over the pineapple and cherry mixture.
Cut the butter into 10-12 slices and set a few inches apart on the top of the cake.
Bake for 50-60 minutes, until the edges are golden and cake appears to be done.
Remove cake from the oven and set on a cooling rack.
Serve warm, or allow to cool completely before serving - up to you!