Cherry-Pineapple Crunch - cooking recipe

Ingredients

2 cans Comstock cherry pie filling
1 box Betty Crocker \"pudding in mix\" cake mix (yellow)
1 c. pecan pieces
1 Tbsp. brown sugar
1 can crushed pineapple
1 c. shredded coconut
1 tsp. cinnamon
1 1/2 sticks margarine

Preparation

Preheat oven to 425\u00b0.
In a 3-quart oblong Pyrex baking dish or an 11 x 9 x 2-inch baking pan, put 2 cans cherry pie filling and 1 can crushed pineapple.
Sprinkle coconut.