1 (21 oz.) can cherry pie mix
1 (20 oz.) can crushed pineapple in juice
1 (18 oz.) box yellow cake mix
2 sticks butter, melted
1 c. flaked coconut
1 (4 oz.) bag pecan pieces

Grease 9 x 13 inch pan. Spread cherry pie filling on bottom. Spread undrained pineapple as second layer. Then dump on dry cake mix. DO NOT MIX. Pour butter evenly over batter, then spread coconut on top, then sprinkle nuts. Bake 1 hour at 325 degrees until cake is golden brown. Serves 12.