Preheat oven to 350. Grease 13x9x2-inch pan. Dump undrained pineapple into pan; spread evenly over pineapple. Dump in the pie filling and spread evenly over pineapple. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put margarine, cut into thin slices, on top. Bake for 48-53 minutes. Serve warm or cold. Can be served with ice cream or whipped topping. Variations: (1) Sprinkle 1 to 1 1/2 cups chopped nuts and/or flaked coconut on top of cake mixture before adding butter layer. (2) Substitute apple sauce for the cherry pie filling. (3) Substitute 2 cans of sliced peaches, drained, for both the cherry and pineapple. Sprinkle a little ground cinnamon over the peaches before adding the dry cake mix. (4) Substitute canned apple pie filling for the crushed pineapple. (5) Substitute butter pecan cake mix and 2 cans apple pie filling. Sprinkle 1/4 cup brown sugar over filling before sprinkling the cake mix on top. (6) Substitute 1 can of strawberry pie filling for the cherry pie filling. Before adding fruit to the baking dish, cover bottom with 1/2 cup melted butter or margarine. Then add combined fruit, cake mix, 1 cup chopped nuts and 1 cup flaked coconut. Top with evenly distributed melted butter or margarine. Recipe by: NAWK/Internet Posted to recipelu-digest Volume 01 Number 559 by Crane Walden on Jan 19, 1998