1 (21 ounce) can pie filling (cherry and peach works good)
1 (15 ounce) can crushed pineapple (don’t drain)
1 (18 ounce) box yellow cake mix
1 cup butter (melted)
1 1⁄2 cups coconut
Spread whole can of pie filling in a 13X9 baking pan.
Spread whole can of crushed pineapple over pie filling.
Sprinkle the cake mix evenly over the pie filling and pineapple.
Spoon butter over the mix until it’s even over the whole cake.
Sprinkle coconut until it’s well coated.
Bake for 1 hour and 15 minutes.