1 can cherry or blueberry pie filling
1 (15 oz.) can crushed pineapple, undrained
3 sticks butter
1 pkg. yellow cake mix
1 can flaked coconut
1 c. chopped pecans

Pour pie filling into 9x13 inch pan. Add pineapple and juice and spread evenly over cherry mixture. Sprinkle dry cake mix on top of pineapple. Melt butter over low heat and pour over the dry cake mix. Sprinkle with coconut and pecans. Bake at 325 degrees for 1 hour.