Cherry Pineapple Cake
2 (18 ounce) cans pined tart red cherries, drained
1 (20 ounce) can crushed pineapple in syrup, undrained
1/3 cup finely chopped walnuts
1 (18.25 ounce) box white cake mix, no pudding added
1 stick butter, melted
Frozen Whipped topping, thawed
Preheat oven to 350. Spread cherries and pineapple into ungreased 9 inch square baking pan. Top with nuts. Sprinkle with cake mix. Drizzle evenly with butter. Bake for 1 hour. Cool. Invert onto serving plate. Cut into squares. Garnish with whipped topping.