Ingredients:
1 21 oz can cherry fruit pie filling
1 10 oz pkg frozen raspberries
1 pkg chocolate cake mix
3/4 cup butter, cut into 1/4 inch slices
1 cup boiling water
Directions:
Heat oven to 350. Spread cherry pie filling in ungreased 13x9 inch pan. Spoon raspberries over cherries. Sprinkle dry cake mix evenly over fruit, top with butter slices. Pour water over top. Bake at 350 for 45-55 minutes or until edges start to pull away from sides of pan.
