2 cans comstock cherry pie filling
1 (15 1/4 oz.) can crushed pineapple, drained
1 box Duncan Hines yellow cake mix
2 sticks marg. or butter, melted
1 (10 oz.) can shredded coconut
1 c. chopped pecans

Grease 13 x 9 inch pan. Put cherry pie filling in bottom of pan, pour pineapple over top of cherry pie filling. Sprinkle cake mix over pineapple, pour melted butter over cake mix. Sprinkle coconut, then pecans over cake mixture. Bake at 325 degrees for 1 hour and 15 minutes.