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Cherry Pineapple Cabana Cake (Dump Cake)

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Ingredients

120-ounce can crushed pineapple in juice (do not drain)
121-ounce can Regular or Premium Cherry Pie Filling
118.25-ounce package yellow cake mix
1cup butter or margarine, melted
17-ounce bag coconut, shredded
1cup macadamia nuts, chopped

Instructions
Preheat oven to 350°F.
Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
Bake for 50 to 60 minutes or until brown on top and bubbly.
Let cool 30 minutes. Serve warm or cooled.

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