Ingredients

  • 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple with juice
  • (18.25 ounce) package butter cake mix
  • 1/2 cups flaked coconut 1 cup pecan halves
  • 1 cup margarine, melted

Directions

Preheat oven to 325 degrees F (165 degrees C).

Pour pie filling into 9×13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.

Bake 40 minutes, until top is golden brown.

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