Cherry Dump Cake

This recipe, which is great served warm with a scoop or two of vanilla ice cream, comes from my paternal grandmother, who I liked to call Nanae. As a side note, you can substitute peaches, strawberries, etc. If you want the cake to be a little dryer, cover with foil and cook a little longer.

Ingredients

 * 1 cup cherry pie filling
 * 1 box Duncan Hines Golden Butter cake mix
 * 2 sticks melted butter
 * 1 15-oz can crushed pineapple (use the juice too)
 * 1 cup coconut
 * 1 1/2 cups pecans

Preparation
Spread pie filling on bottom of pan. Spread pineapple on top of cherries, and add coconut next. Add dry cake mix. Cover with pats of butter and pecans on top. Bake at 350 degrees 1 hour.