1 can prepared cherry pie filling
1 (20 oz.) can pineapple chunks or crushed
1 pkg. yellow cake mix
1 c. butter, melted
1 c. coconut (optional)
1 c. nuts, chopped

Preheat oven to 350 degrees. Spread cherry pie filling in bottom of greased 9 x 13 x 2 inch pan. Arrange pineapple over cherries. Sprinkle dry (unmixed) cake mix next. Cover with melted butter. Top with coconut and nuts. Bake 1 hour until done. Serve warm or cold. Also good with whip cream.

I use 1 quart of my frozen cherries, add 1 cup sugar and 2 tablespoons tapioca (to thicken). I also sometimes skip the pineapple then the same and I omit the coconut. I have also made this with apples and also peaches. Good with any fruit.