Step 1: Prepare Your Pan and Base Layer
Preheat your oven to 350°F (175°C). Lightly grease a standard 9x13-inch baking dish with non-stick cooking spray or a dab of butter. Open your can of crushed pineapple and pour the entire contents—juice included—directly into the bottom of the dish. Use a spatula to spread it into an even, flat layer. The pineapple juice acts as the primary hydrating agent for the cake.Step 2: Add the Tart Cherry Layer
Open the cherry pie filling and gently spoon it evenly over the crushed pineapple. Actionable Tip: Do not stir the two fruits together! You want distinct, beautiful layers. Use the back of a spoon to gently nudge the cherries so they cover the pineapple uniformly.Step 3: The Cake Mix Blanketing
Open your box of dry yellow cake mix. Sprinkle the powder directly over the fruit layers. Distribute it as evenly as possible from corner to corner. Actionable Tip: If there are large clumps in the mix, gently break them apart with your fingers as you sprinkle. The powder should completely hide the fruit underneath. Do not mix it in!Step 4: The Crucial Butter Shingling
Take your cold butter and slice it into very thin pats (about ⅛ inch thick). Lay the butter slices over the surface of the dry cake mix like shingles on a roof, covering as much of the powder as possible. As the dessert bakes, this butter will melt downward, hydrating the mix and creating a crisp, buttery crust. Scatter the chopped pecans evenly over the top.Step 5: Bake to Golden Perfection
Place the dish on the center rack of your preheated oven. Bake for 45 to 50 minutes. You are looking for two visual cues: the edges should be bubbling vigorously with thick fruit syrup, and the top crust should be a deep, golden brown. Remove from the oven and let it rest for 15 minutes before serving so the fruit pectins can stabilize.
