Swiss Chocolate Dump Cake

1 can (20 ounces) crushed pineapple with juice, undrained
1 can (21 ounces) cherry pie filling
1 package Duncan Hines Moist Chocolate Deluxe Swiss Chocolate
cake mix
1 cup chopped pecans
1/2 cup butter, cut into thin slices

Preheat oven to 350 degrees

Dump pineapple with juice into ungreased 13x9x2 inch pan.  Spread
evenly.  Dump in pie filling.  Spread evenly.  Sprinkle cake mix evenly
over cherry layer.  Sprinkle pecans over cake mix.  Dot with butter.  Bake
at 350 F for 50 to 55 minutes or until set.  Serve warm or at room temperature.

To make traditional Dump Cake recipe, subsitute Moist Yellow Cake
Mix for the Swiss Chocolate Cake Mix.