1 can cherry pie filling
1 lg. can crushed pineapple
1 c. shredded coconut
1 box dry yellow cake mix
1 c. pecans, finely chopped
1 stick butter

Dump cherry pie filling and pineapple into a 9x13 inch pan. Sprinkle coconut over this. Add dry cake mix. Sprinkle with chopped nuts. Cover with sliced butter (may take a little more to cover). Bake at 350 degrees for about 45 minutes. Recipe can be varied with any kind of pie filling and cake mixes.