1 (20 oz.) can crushed pineapple
1 (21 oz.) can cherry pie filling
1 box yellow or chocolate cake mix
1 c. nuts, chopped
2/3 c. coconut
2 sticks butter

Dump pineapple into 9 x 13 x 2 inch ungreased pan and spread evenly. Do not drain pineapple. Dump cherries on top of pineapple and spread evenly. Dump cake mix (dry) over cherries and spread evenly. (Do not add eggs, water, etc.)

Spread nuts then coconut on top. Slice butter into small pats and place evenly over coconut. Bake 1 hour at 350 degrees.