Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
2 21 ounce cans cherry pie filling, 1 15.25 ounce package white cake mix, ¼ cup Butter, ½ cup Coarsely chopped pecans
Bake in the preheated oven until golden brown on top, 35 to 40 minutes.