1 (16 oz.) can Comstock cherry pie filling
1 (8 oz.) can crushed pineapple, drained
1 yellow cake mix, dry
2 sticks butter, melted
1 c. crushed nuts
1 c. coconut

Spread pie filling in buttered 9 x 13 inch pan. Spread pineapple on top. Then put dry cake mix on top of fruit. Melt 2 sticks butter and drizzle by spoonful on cake mix. Sprinkle coconut and then chopped nuts on top. Bake in 350 degree oven for 45 minutes.

Serve with ice cream or whipped cream. Warm or cold.