Fruity Cherry Cake

1 lg. can crushed pineapple, drain and save 1/4 c. juice
1 can cherry pie filling
1 box yellow or white cake mix
3/4 c. chopped nuts
1/2 lb. margarine (2 sticks), cut into patties

Drain pineapple, then add back 1/4 cup juice. Mix cherry filling and pineapple and 1/4 cup juice. Grease 9 x 13 pan. Put cherry filling and pineapple in pan. Then sprinkle dry cake mix over fruit. Then sprinkle nuts over mix. Cut margarine into small pats and cover top of cake mix. Bake at 350 degrees for 45 minutes. Cool; cut in squares. Serve with topping of whipped cream or Cool Whip.

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