Cherry-Pineapple Cinnamon Crunch Cake

Pour one can of crushed pineapple with juice into the bottom of a 9 x 13 pan and spread evenly. Pour one can of cherry pie filling on top of the pineapple and spread evenly as well. Sift one box of yellow cake mix evenly over the cherry-pineapple mixture. Slice one stick (1/2 cup) of cold butter into pieces and place on top of the cake mix. Cover the top with 1 cup of chopped walnuts and enough cinnamon until you feel it's enough. Place in a 350 degree oven for 45 minutes. Cherry pie filling will be bubbling out the sides and nuts will be lightly browned. Serve warm or at room temperature.