How about a "Dump Cake"?
1 yellow, white, lemon, or pineapple cake mix with or without the pudding
1 can cherry pie filling
1 can crushed pineapple
1 stick (or 1/2 C) soft margerine (or butter)
Oven 350 degrees
Grease and flour a rectangular cake pan and empty the cherry and pineapple fruit into the pan, spreading the fruit to cover the bottom evenly. I like to alternate the fruit, putting 1 spoon of cherry beside 1 spoon of pineapple in the pan. Next, evenly empty the DRY cake mix on top of the fruit layer. Next, dot the dry cake mix layer with small amounts of the margerine until the margerine is gone and the dry mix is evenly dotted with the margerine.
Bake as directed on the back of the cake mix box using the rectangle size pan (I think it's around 22-28 minutes.)
Don't try to remove this cake from the cake pan to a serving platter.
For a special touch, sometimes I sprinkle sliced almonds on top of the fruit before adding the cake mix. Also, you can lightly sprinkle Amaretto or Frangelico liquor on top of the fruit. Hope you enjoy!