1 can Cherry Pie Filling
1 can (lg) Crushed Pineapple, undrained
1 box cake mix (white or yellow)
2 sticks butter or margarine
1/2 cup nuts, chopped (optional)
Coconut (optional)

Spray a 13 x 9" baking pan with vegetable oil. Dump in pineapple and swirl pan to fill corners. Dump in pie filling and push it around until layer of fruit is even. Dump in the dry cake mix, sprinkling it around so that pineapple and cherries are covered. Cut butter in patties and place over top. Do not mix, the dumping does it. Bake in moderate oven at 350 deg F. about an hour or until nicely browned. Cake doesn't rise. It looks rather gooey and is excellent served with ice cream or whipped cream.

*Note: Coconut may be sprinkled with nuts on top if desired. Two cans sliced pie apples may be substituted for cherry pie fillling, or use only 1 type fruit for filling.