Ingredients:

1 can cherry pie filling
1 20 ounce can crushed pineapple with juice (do not drain)
1 yellow cake mix (dry, straight out of the bag)
1 8 ounce bag chopped walnuts or pecans
1 7 ounce bag flaked coconut
1/4 cup butter, melted (1 stick)

Directions:

1. Preheat over to 350 degrees F.
2. Dump cherry pie filling and undrained pineapple into 13 x 9 inch baking pan. Spread around to combine fruit a little.
3. Sprinkle dry cake mix evenly over the fruit.
4. Sprinkle nuts and coconut over cake mix.
5. Drizzle butter evenly over nuts and coconut.
6. Bake for 40 to 50 minutes or until coconut looks toasty. Let cool for 15 minutes.

Makes 12 servings