Fruit And Nut Crisp - cooking recipe

Ingredients

1 (21 oz.) can cherry pie filling
1 (21 oz.) can crushed pineapple (in own juice)
1 box cherry chip cake mix
1/2 c. melted margarine
1 c. coconut
1 c. chopped pecans

Preparation

Spread cherry pie filling and pineapple into bottom of an ungreased 13 x 9-inch pan.
Pour dry cake mix over this.
Pour melted margarine over cake mix (margarine will not saturate all cake mix).
Layer coconut and nuts on top.
Bake in a 325\u00b0 oven for 55 to 60 minutes. Should be golden brown.
May bake longer if you like a crisper crust. Serve warm or cold and if desired, top with ice cream or Cool Whip.