Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
Pour the crushed pineapple (with the juice) and cherry pie filling in the bottom of the dish. Open the cake mix and sprinkle the power evenly over the top.
Pour the melted butter evenly over the top of the cake mix. Make sure to make it even so that it all cooks into the cake mix.
Bake for 35-45 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9×13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
Serve with ice cream or whipped cream. Store covered in refrigerator.
