Nana Jean’s Tropical Dump Cake

From the family recipe collection

Ingredients

• 1 (21 oz.) can cherry pie filling
• 1 (20 oz.) can crushed pineapple in juice, undrained
• 1 (15–18 oz.) box yellow cake mix, dry
• 2 sticks butter or margarine, melted
• 1 cup flaked coconut
• 1 (4 oz.) bag pecan pieces

Directions

1. Grease a 9 × 13-inch pan.
2. Spread the cherry pie filling over the bottom. Spread the undrained pineapple over it.
3. Sprinkle the dry cake mix on top. Do not mix the layers.
4. Pour the melted butter evenly over the cake mix.
5. Spread the coconut on top, then sprinkle with pecans.
6. Bake at 325°F for about 1 hour, or until golden.

Recipe notes

Makes 12 servings. Keep the ingredients in layers; the card emphasizes not mixing them.