1 (16 or 20 oz.) can crushed pineapple
1 regular can cherry pie filling
1 box yellow cake mix
1/2 c. coconut (optional)
1/2 c. pecans (optional)
1 stick butter, melted

Preheat oven to 350 degrees. Empty pineapple (juice and all) into a 9x13 inch cake pan and spread evenly over the bottom. Spoon out the cherry pie filling evenly as possible over the pineapple. Sprinkle dry yellow cake mix over that and even out with a fork. Now sprinkle the coconut and nuts (optional) evenly on top.

Drizzle melted butter over the top. Bake for 35-45 minutes in 350 degree oven. You will know cake is done when fruit filling starts to bubble up through the cake mix and top is golden brown. Serve warm or cold with vanilla ice cream or Cool Whip.