Preheat your oven to 350°F (175°C)

Lightly grease a 9x13 inch baking dish with cooking spray or butter

Pour both cans of cherry pie filling into the prepared baking dish, spreading evenly

If using pineapple, layer it over the cherry filling

Sprinkle the dry cake mix evenly over the fruit layer

Pour the melted butter over the cake mix, trying to cover as much of the mix as possible

Bake for 45-50 minutes until the top is golden brown and the edges are bubbling

Check at 40 minutes – if any dry cake mix spots remain, drizzle with additional melted butter

Let cool for 15-20 minutes before serving