1 (21 oz.) can cherry pie filling
1 (8-1/2 oz.) can crushed pineapple
1 cup (2 sticks) butter, melted
3 oz. coconut
1 cup chopped pecans
1 box yellow cake mix

Spoon cherries over the bottom of a 9x13-inch pan. Spread pineapple over cherry pie filling. Sift cake mix over pineapple. Melt butter and drip evenly over cake mix. Sprinkle pecans and coconut on top.

Bake at 350°F for 1 hour. May have to put foil over top to keep coconut from burning after cake cooks 30 minutes.