This is another very versatile recipe. You can use any canned pie filling or nuts. Whatever I have at home laying around asking to be eaten is what I use. The best part of this dessert are the buttery chunks of cake mix hidden, like little treasures, in this dessert. This dish never lasts and I always get asked for the recipe.
cherry pie filling
crushed pineapple with juice
yellow cake mix
unsalted butter, cubed
1Butter or grease 9x13 cake pan. Pour cherry pie filling into a cake pan. Add 1/2 of the pineapple w/juice, and spread over cherries.Spread 1/2 of the coconut and then 1/2 of the nuts. Sprinkle dry cake mix on top of this. Add the rest of the pineapple w/ juice. Sprinkle the remaining coconut and pecans. Add cubed butter on top.
2Bake at 350 degrees for 45minutes