Preheat your oven according to the directions on the cake mix box (typically 350°F / 175°C). Lightly grease a 9x13 inch baking pan.
Dump the entire can of undrained crushed pineapple into the prepared pan and spread it into an even layer.
Spoon the cherry pie filling over the pineapple, spreading it as evenly as possible.
Sprinkle the dry vanilla cake mix directly over the fruit layers, covering the entire surface.
Do not stir.
Drizzle the melted vegan butter evenly over the top of the dry cake mix, ensuring you cover as much of the surface as you can.
Bake according to the cake mix package , or until the top is golden brown and the fruit filling is bubbly, typically 45-55 minutes.
Let it cool slightly before serving.
Do not stir the layers! The magic of a dump cake comes from the fruit cooking on the bottom and the butter melting down into the dry cake mix to create a cobbler-like topping.
