1 tall can crushed pineapple, undrained
1 can cherry pie filling
1 box cake mix, yellow or butter pecan
1 c. chopped pecans or walnuts
1 c. flaked coconut
2 sticks butter

Pour undrained pineapple into buttered 9x13 cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut. Cut butter into thin patties and arrange on top. Bake in 350 degree oven for 45 minutes or until done. (Check cake at 35 minutes; if not done, continue to 45 minutes.)

PINK PERFECTION FROSTING:

1 lb. C&H powdered sugar
1/4 c. (2 med.) egg whites
1 tsp. vanilla
1/8 tsp. salt
1 tbsp. water
1/3 c. (2/3 stick) soft butter
Red food coloring

Combine all ingredients except food coloring in mixer bowl. Blend at low speed, then beat at high speed until smooth and fluffy, about 5 minutes. (Scrape bowl often.) Beat in red food coloring, a drop at a time, until frosting is a luscious pink. If too stiff beat in a few drops of water. Frosts tops and sides of two 8 or 9 inch layers.