1 lg. can cherry pie filling
1 (#2) can crushed pineapple
1 stick butter
1 box yellow cake mix
1 can Angel Flake coconut
1 c. chopped pecans

Dump cherry pie filling in a long casserole dish. Next dump pineapple then sprinkle cake mix over all. Melt butter and pour over cake mix. On top of this spread coconut, then top with pecans. Bake 1 hour at 325 degrees. Serve warm with vanilla ice cream if you like.