1 can cherry pie filling
1 can (20 oz.) crushed pineapple
1 box yellow cake mix
2 sticks butter
1 c. chopped pecans
1 pkg. flaked coconut

Preheat oven to 350°F. Dump cherry pie filling into a 9x13-inch baking dish, spreading to cover bottom of dish. Next, dump pineapple on top of the cherries, spreading to cover the cherries. Cover this with cake mix. Melt butter and pour over cake mix. Sprinkle with pecans and coconut.

Bake for 45 minutes or until golden brown.