Preheat the oven to 350F and grease a 9x13-inch baking dish.

Spread the cherry pie filling evenly across the bottom of the dish.

Sprinkle the dry cake mix evenly over the cherries.

Drizzle the melted butter over the top, trying to cover as much of the dry mix as possible.

Bake for 40 to 45 minutes, until the top is golden and the filling bubbles at the edges.

Let it cool for 10 minutes before scooping; it sets up as it rests.