1 (22 oz.) can cherry pie filing
1 (8 1/2 oz.) can crushed pineapple, undrained
1 (18 1/2 oz.) pkg. yellow cake mix
1 c. butter, melted
1 (3 1/2 oz.) can flaked coconut
1 c. pecans

Spoon pie filling evenly over bottom of pan. Spread pineapple over cherry filling. Sprinkle dry cake mix over pineapple, pour butter evenly over entire mixture. Sprinkle coconut and pecans. Bake at 325 degrees for 1 hour.