1 lg. can crushed pineapple, undrained 1 lg. can pie filling (apple, strawberry or cherry) 1 pkg. yellow cake mix 1 stick butter, sliced thin 1/2 c coconut (optional) 1 c. chopped pecans

Spread crushed pineapple and juice in 9 x 13 inch baking pan. Spread pie filling on top of pineapple. Sprinkle dry cake mix over fruit. Sprinkle on pecans and coconut. Top mixture with slices of butter. Bake at 325 for 1 hour.