1 can cherry pie filling
1 (No. 2) can drained pineapple chunks
white cake mix
1 c. melted butter
1 c. coconut
1 c. chopped nuts

In an 8 x 12 or 9 x 9 ungreased pan, dump cherry pie filling and spread evenly. Dump pineapple chunks evenly over cherry pie filling. Sprinkle one single layer white cake mix, dry, on top of pineapple. Combine butter, coconut and nuts. Sprinkle mixture on top of cake mix.

Bake at 350°F for 50 minutes. Serve with whipped topping.

Makes 8 to 10 servings.