1 (1 lb. 6 oz.) can cherry pie filling
1 (8 oz.) can crushed pineapple & juice
1 (8 1/2 oz.) pkg. yellow cake mix
2 cubes butter, melted
1 (3 1/2 oz.) can flaked coconut
1 c. pecans, chopped

Spread cherry pie filling in square baking pan. Spread pineapple with juice over cherries, sprinkle cake mix over pineapple, pour butter over top of cake, then sprinkle coconut and pecans on top. Bake at 325 degrees for 1 hour. Top with whipped cream or ice cream.