2 c. crushed pineapple with juice
1 1/2 c. coconut, flaked
1 c. pecans, chopped
1 box yellow cake mix
2 sticks butter, sliced in 1/4-inch squares

Pour crushed pineapple with juice into a greased 9 x 13-inch pan. Cover with coconut and pecans. Spread dry cake mix over the mixture. Place squares of butter over entire top of cake.

Bake at 350°F for 25 minutes or until brown. Serve with ice cream or Cool Whip.

Makes 12 to 15 servings.