- 1 can crushed pineapple, undrained (16 ounces)
- 1 can cherry pie filling (16 ounces)
- 1 box yellow cake mix
- 1 cup butter or margarine
- 1/2 cup shredded coconut
- Preheat oven to 350 degrees.
- In lightly greased 9x13 inch baking pan, spread pineapple, top with pie filling. Sprinkle dry cake mix over this.
- Slice margarine into 12 slices and dot over top. Cover with coconut.
- Bake 1 hour until golden.
Recipe from the kitchen of Charmaine Kyle.