1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 yellow cake mix
1 cube butter
1 cup chopped nuts
1 cup coconut
Pour cherries and pineapple into a 9x13 pan. Crumble cake mix over the fruit. Melt butter and pour over the top. Sprinkle nuts and coconut, then bake at 350° for about one hour, or until the top is golden brown.
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