1 (8 1/4 oz.) can crushed pineapple, undrained
1/2 of a 21 oz. can apricot pie filling (1 c.)
1/3 c. chopped pecans
1/3 c. flaked coconut
1/2 pkg. 2 layer orange cake mix with pudding (about 2 c.)
1/3 c. butter

Preheat oven to 350 degrees. Spread undrained pineapple in bottom of an ungreased 19 x 6 inch baking dish. Spread apricot pie filling over pineapple. Sprinkle with pecans and coconut. Sprinkle dry cake mix evenly over pecans and coconut. Cut butter into small pieces and dot evenly over top of cake mix. Bake 55 to 60 minutes or until lightly browned. Spoon warm cobbler into dessert bowls and top with vanilla ice cream or orange sherbet. (Double recipe for Shaw's!)