1 can cherry pie filling
20 oz. can pineapple, with juice
1 box yellow cake mix
2 sticks butter
4 ounces shredded coconut
1/2 cup chopped pecans
****There are a lot of dump cake recipes out there, but none as delicious as my friend Marcy Stephens’ recipe. She always makes it for my birthday*** Spread cherry pie filling in 9×13-inch pan. On top of this, spread crushed pineapple along with the juice. Sprinkle dry cake evenly over this. Melt 2 sticks margarine and pour over dry ingredients. Sprinkle with coconut and top with chopped pecans. Bake at 350F for 1 hour.
**AH-in MD.***BSJR42A***