1 (21 oz.) can cherry pie filling
1 large can crushed pineapple with juice
1 box yellow cake mix (without pudding)
1 cup (2 sticks) melted butter
1 (7 oz.) pkg. coconut flakes
1 cup chopped pecans

Spread cherry pie filling in bottom of 9x13-inch pan. Top cherries with pineapple. Sprinkle dry cake mix over pineapple. Pour melted butter over the dry cake. Top with coconut and nuts. Bake at 350°F for 1 hour.

Submitted by: April Serrano