1 (16-ounce) can crushed pineapple
1 (21-ounce) can cherry pie filling
1 (18.25-ounce) package yellow cake mix
1/2 cup butter, chilled
1/2 cup chopped nuts (peacans are great.)
1/2 bag of sweet coconut.
Preheat oven to 350°F. Grease well a 13 x 9 x 2-inch pan.
Dump pineapple (including juice) into the prepared pan; spread evenly.
Dump cherry pie filling over pineapple, spreading evenly.
Dump yellow cake mix over the top, spreading evenly.
Cut cold butter into 1/4-inch slices and arrange over the top.
Cover top layer with coconut.
Sprinkle with nuts.
Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean (about 40 minutes).
About 10 servings.