Coconut Cherry Dump Cake

Ingredients

• 1 (20 ounce) can crushed pineapple, undrained
• 1 (21 ounce) can cherry pie filling
• 1 (18 1/4 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1/2 cup grated frozen unsweetened coconut, thawed
• 1 cup chopped pecan
• vanilla ice cream, for serving

Directions

1. 1

   Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.

2. 2

   Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.

3. 3

   Add the layer of cherry filling over the pineapple.

4. 4

   Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.

5. 5

   Drizzle the entire pan with melted butter.

6. 6

   Sprinkle the coconut and pecans evenly over the top of the cake.

7. 7

   Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.

8. 8

   Cool on a wire rack for 10 minutes.

9. 9

   Serve with vanilla ice cream on top!