Fruit Cocktail Cake

From the Kitchen of: Wanda Tomaszewski

1 large can fruit cocktail (leave undrained)
1 box yellow cake mix
1/2 to 3/4 c chopped nuts
1 to 1 1/2 sticks butter

Pour fruit cocktail into 9 x 13 x 2 in. pan, sprinkle cake mix over fruit, sprinkle nuts over cake mix,
distribute butter evenly over nuts, cut into very thin slices.
Bake at 350 degrees for 45 minutes or until golden brown (325 degrees for glass)
You can substitute 1 large can of pears and 1 box frozen raspberries, or any fruit or mixed fruits of your choice, to equal 2 1/2 to 3 cups fruit with juice.