1 pkg. white cake mix (your choice)
1 (3 oz.) pkg. cherry jello
4 eggs, slightly beaten
2/3 cup vegetable oil
1/3 cup water
1 (20 oz.) can crushed pineapple
1 cup coconut flakes
1 cup chopped nuts

Drain pineapple and save juice.

Combine all ingredients except juice and mix well.

Bake in a 10x14-inch greased pan at 350°F for 35 minutes.

TOPPING:

2 env. Dream Whip (makes 4 cups)
1 (21 oz.) can cherry pie filling

While cake is still hot, prick with fork and pour reserved pineapple juice evenly over top.

Top cake with 4 cups prepared Dream Whip. Then spoon 1 whole can of cherry pie filling over all.

Refrigerate until ready to serve.

Submitted by: Judy Fisher