1 (16 oz.) can cherry pie filling
1 sm. can crushed pineapple
1 box Jiffy cake mix (white or yellow)
1 stick butter, melted
1/2 c. chopped nuts
1/2 c. coconut

Spread cherry pie filling on bottom of 9-inch pan. Drain pineapple, spread on top of cherries. Sprinkle dry cake mix on top of fillings, spread melted butter on top of dry cake mix. Add chopped nuts and coconut. Bake at 350 degrees for 45 minutes.