Preheat the oven to 350 degrees F (175 degrees C).

Spread the cherry pie filling evenly in a 13x9x2-inch baking dish.

Spoon the crushed pineapple over the cherry pie filling layer.

Sprinkle the dry cake mix evenly over the pineapple layer.

Cut the butter or margarine into small chunks and distribute them evenly over the cake mix layer.

Sprinkle the pecans or walnuts over the top.

Bake in the preheated oven for 1 hour, or until the top is golden brown and the edges are bubbling.

Allow the dump cake to cool slightly before serving.

Enjoy this effortless cherry-pineapple crunch cake that's sure to satisfy your sweet tooth!