1 (16 oz.) can fruit cocktail
1 (7.5 oz.) can pineapple (tidbits or crushed)
1 c. coconut
1 c. chopped nuts
1 (18.5 oz.) pkg. yellow cake mix
1 1/2 sticks butter
water
lightly sweetened whipped cream

Drain fruit cocktail and pineapple. Save juices in measuring cup. Evenly spread fruits, coconut and nuts on bottom of 9 x 13 cake pan. Cover with dry cake mix. Melt butter and evenly distribute over cake mix. Add water to fruit juices to make 3/4 cup. Sprinkle juice over cake mix.

Bake 40 minutes at 350°F. Serve warm with whipped cream or ice cream.