1 (20 oz.) can crushed pineapple in syrup (do not drain juice)
1 (21 oz.) can cherry pie filling
1 pkg. Duncan Hines cake mix (yellow) dry
1 c. coconut
1 c. pecan pieces
1 1/2 sticks butter (cut in thin slices)
Whipping cream, pecans, coconut

In greased 13 x 9 inch pan, evenly place pineapple with juice. Top with cherry pie filling which has been spread evenly. Pour in cake mix. Top with 1 cup coconut and pecans which have been evenly sprinkled.

Put butter evenly over top. Bake in preheated oven about 50 to 55 minutes or until done. Cool completely, then top with whipped cream, pecans and coconut.