1 (22 oz.) can cherry pie filling
1 (8 1/4 oz.) can crushed pineapple (undrained)
1 box cake mix
1 c. butter, melted
1 (3 1/2 oz.) can flaked coconut
1 c. nuts

Preheat oven to 350°F. Spoon pie filling evenly into bottom of 9 x 13 pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour butter evenly over all. Sprinkle with coconut and nuts.

Bake for 1 hour or until cake is done.