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15 minutes
60 minutes
75 minutes
- 1 (21 ounce) can cherry pie filling
- 1 (20 ounce) can crushed pineapple, drained
- 1 (18.25 ounce) package yellow cake mix
- 1 cup margarine, melted
- 1 cup flaked coconut
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread a layer of cherry pie filling and drained pineapple in the dish before evenly sprinkling dry cake mix on top. Drizzle melted butter over the cake mix, then top with coconut and chopped walnuts.
- Bake in the oven until golden brown and bubbly, for around 50 to 60 minutes.
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