1 can cherry pie filling1 large can crushed pineapple, drained
1 pkg. yellow cake mix
1 can shredded coconut (about 1 cup)
1 stick butter, melted
Preheat oven to 350 degrees.
Spread cherry pie filling into an 11 x 7" baking dish. Spoon crushed pineapple over top. Sprinkle the cake mix evenly over the fruits, covering completely. Top with shredded coconut. Drizzle melted butter over the top, covering as much of the dry ingredients as possible.
Bake 30-35 minutes or until lightly browned on top. Enjoy!
Prepared for "Green Country Kitchens", Kim Bevins