Pre-heat the oven to 350° F, and grease a 9x13 baking pan.
Dump the crushed pineapple into the pan, and spread evenly over the bottom of the pan.
Dump the pie filling, spreading it evenly over the pineapple.
Dump the dry cake mix over the pie filling, making sure it's spread evenly all around the pan.
Sprinkle chopped pecans over the cake mix.
Thinly slice 2 sticks of butter over the entire top of the cake.
Bake at 350° F for about 1 hour, or until the cake turns a golden brown and the fruit filling is bubbly all around the edges.
Serve while warm or at room temperature. This dessert pairs deliciously well with whipped cream or a scoop of vanilla ice cream.