1 (16 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 yellow cake mix (dry)
2 sticks melted butter
1 c. chopped nuts
coconut flakes (optional)

Dump cherry pie filling in bottom of 9 x 13-inch pan. Spread pineapple over cherries. Sprinkle cake mix over cherries and pineapple. Pour melted butter over top of cake mix. Sprinkle nuts and coconut over butter.

Bake at 325°F for 1 hour.