Gather supplies and Preheat oven to 350 degrees.
The butter is easiest to handle when it's cold. I stick mine in the freezer while I'm working on the other steps.
Drain the pineapple well! I set mine up and let it drain while I work on the other stuff.
Like while I open the cherries ;)
Spread your drained, crushed pineapples into the bottom of your baking dish. I chose to use a disposable dish since this one was traveling.
Spoon your cherries on top of the pineapples. Gently spread the cherries out. Get as close to the edges as you can. Be careful to keep the layers separate. I find that a fork works well for this.
The cherries likely won't reach all the way to the edges perfectly.
Sprinkle your cake mix on top of the cherry/pineapple layers. I use a fork to evenly spread them. Make sure you get it all the way to the edges!
Take your butter out of the freezer and start slicing. Try to keep those slices around 1/4".
Cover your cake mix with the slices of butter.
Put it in your preheated oven. This is about 10 minutes thru. All the butter has melted.
Starting to brown up!!
Mmmm nice and browned :) bake until nice and brown. Usually around 30 minutes.
Take it out and let it cool! A lot of people think it's a cobbler and want to eat it warm with ice cream. We like it the following day. It has a nice crust then. You'll have to decide for yourself!!
Let cool completely and do not cover or refrigerate for a nice crust. If you cover it the top tends to get soggy or mushy.