BLACK FOREST CHERRY CRISP

l can cherry pie filling (l6 ozs.)
l can crushed pineapple, including juice (8-l/2 oz.)
l box chocolate cake mix
l cup chopped pecans
l stick butter, thinly sliced
2 cups whipped cream or cool whip
l0 marsachino cherries for garnish
Spread cherry pie filling in bottom of 9xl2x2″ baking dish (do not grease and flour). Cover evenly with crushed pineapple (use your fingers to distribute it all). Sprinkle dry cake mix over pineapple. Cover with pecans. Arrange butter slices evenly over pecans. Bake in 350 oven for 30 mins. or until it tests done. When cool, cover with whipped cream. Garnish with cherries.
Serves 12 Prodigy