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

Directions:
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.

Dump cherry pie filling and undrained pineapple into pan.
Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts and coconut over cake mix. Drizzle butter evenly over nuts and coconut.

Bake for 40 to 50 minutes, or until coconut looks toasty.
Let cool for 15 minutes or so. Serve with or without Ice Cream.

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