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Preheat the oven to 350ºF (176°C) degrees.
Coat the inside of a 9x13 baking dish with nonstick cooking spray.
Pour both cans of cherry pie filling into the baking dish, spreading it out evenly.
Sprinkle the dry cake mix evenly over the cherries.
Evenly distribute the thin butter slices over the top of the cake mix.
Bake for 50-60 minutes or until the cake mix becomes golden brown. Cool for at least 10 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.