1 (21 oz.) can cherry pie filling
1 (8 1/4 oz.) can crushed pineapple & juice
1 pkg. white cake mix
1 c. butter, melted
1 (3 1/2 oz.) can flaked coconut
1 c. pecans

Spoon pie filling into 8"x11"x2" pan. Spread pineapple over the filling. Sprinkle dry cake mix over the pineapple. Pour melted butter evenly over all. Sprinkle top with coconut and pecans. Bake at 350 degrees for 1 hour. Serves 8 to 10.