2 c. crushed pineapple in juice
1 1/2 c. grated coconut (opt.)
1 c. pecans (opt.)
1 box yellow cake mix
2 1/2 sticks butter

Pour crushed pineapple and juice into a greased 10"x14" pan or 2 (8") pans. Cover with coconut and pecans. Spread dry cake mix over mixture. Place butter (cut in 1/4" squares) over entire top of cake. Bake at 350 degrees for 30 to 35 minutes or until brown. Serve with whipped cream and ice cream. Serves 12 to 15.