1 cherry pie filling (15 1/2 oz. can)
1 can pineapple, crushed in heavy syrup (6 1/2 oz. can)
1 box yellow cake mix
2 sticks butter
5 oz. coconut
Pecans (your choice of amount)
13 x 9 x 1 1/2" pan

Pour cherry pie filling in bottom of pan and spread. Add pineapple and juice. Evenly pour and spread dry cake mix on top (do not mix).

Melt butter and pour over all cake; mix to wet it. Add coconut and pecans. Don't mix, make sure all cake mix is wet by butter. Bake at 325 degrees for 50-60 minutes.