1 (21 oz.) can cherry pie filling
1 (21 oz.) can crushed pineapple, drained
1 white cake mix
1/2 c. butter
2/3 c. sliced almonds
2/3 c. coconut

Pour pie filling and pineapple into 9 x 13 inch pan. Cut butter into dry cake mix until mixture is crumbly. Sprinkle over filling. Top with almonds and coconut. Bake at 350 degrees for about 45 minutes until topping is browned. Serve with whipped topping or ice cream, if desired.