1 5oz. can cherry pie filling 1 can crushed pineapple (use juice) 1 pkg. yellow cake mix 1 1/4 stick butter or margarine 1 c. coconut 1 c. chopped pecans or walnuts
In a 9x13 cake pan, dump cherry pie filling spread evenly. Dump can of crushed pineapple excluding juice. Spread dry cake mix over fruit. Cut up butter in slices and lay over top of dry cake mix. Top with coconut and chopped nuts. Bake at 325 for 1 hour or until to is delicately browned.
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