1 cup shredded coconut
1 (16 oz) can crushed pineapple
1 cup chopped walnuts
1 (21 oz) can cherry pie filling
2 sticks (1/2 pound) butter or margarine
1 box yellow cake mix
In a 9 x 13 inch pan, spread cherry pie filling and pineapple.
Sprinkle cake mix on fruit.
Mix coconut and nuts and sprinkle over cake mix.
Melt butter and pour over top.
Bake in 350 oven for 55 minutes.
Recipe from Karla Mussulin – Served at February 2016 meeting