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1 (19-ounce) can crushed pineapple with juice

2 cups coconut

1 (18.25-ounce) package chocolate cake mix

1 (3.5-ounce) package instant vanilla pudding mix

1 (21-ounce) can cherry pie filling

1/3 cup butter, melted

1. Preheat oven to 350*F (175*C).
2. Spread pineapple in a 9 x 13 x 2-inch baking pan. Sprinkle the coconut over pineapple, next sprinkle dry pudding mix. Spoon cherry pie filling evenly over pudding mix, and then sprinkle dry cake mix over the pie filling. Drizzle melted butter evenly over all.
3. Bake for 45 minutes to 1 hour. Cool.

Makes 12 servings.