Dump both cans of cherry pie filling into cake pan. Smooth to edge of pan and dump dry cake mix over the top of pie filling. Drizzle melted butter over the top trying to cover as much of the dry cake mix as possible. Place in oven and bake about 45 minutes or until cherry pie filling bubbles through cake mix and top of cake mix is golden brown. (some times I will take a fork or knife to break through the crust) Remove from oven and serve with vanilla ice cream.
