Cherry Coconut Cake - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (not drained)
1 (21 oz.) can cherry pie filling
1 (18 1/2 oz.) box yellow cake mix (I prefer Duncan Hines)
1 c. butter, melted
1 (3 1/2 oz.) can shredded coconut
1 c. pecan halves, lightly salted

Preparation

Mix cherry pie filling and crushed pineapple together (I add 1 teaspoon almond extract to mixture).
Pour into buttered 9 x 13-inch pan.
Sprinkle cake mix over cherry and pineapple mixture. Drizzle melted butter over cake mix.
Sprinkle coconut over butter.
Top with pecans.
Cover with foil first 1/2 hour (loosely).
Remove foil for last 1/2 hour to permit browning.
Can be served warm or cold.
Very simple.