Prep time: 10 min., Bake time: 55-60 min.

1 Can (20 oz) crushed pineapple, undrained
1 Can (21 oz) cherry pie filling
1 Pkg (18.25 oz) plain yellow cake mix
12 Tbsp (1.5 sticks) butter, melted
1/2 C frozen unsweetened grated coconut, thawed
1 C chopped pecans
Vanilla ice cream, for serving

Place a rack in the center of the oven and preheat oven to 350 degrees F.

Spoon the pineapple evenly over the bottom of an ungreased 13x9 inch baking pan. Cover the pineapple with the cherry pie filling. Pour the dry cake mix evenly over the fruit mixture so that it reaches all the sides of the pan. Drizzle the entire pan with the melted butter. Sprinkle coconut and pecans evenly over the top of the cake. Place the pan in the oven.

Bake until the cake is a depp brown and a toothpick inserted into the center of the cake topping comes out clean, 55-60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Spoon the warm dump cake into bowls, top with a scoop of vanilla ice cream, and serve.

* Store this cake, covered in plastic wrap, for up to 1 day if using a metal pan, or for up to 1 week if using a glass pan. If using a metal pan, let the cake cool, then transfer it in to a glass or plastic container and it will keep, covered, for up to 1 week in the refrigerator.

** Try with peach or apple pie fillings.

*** Try with less butter (~1 stick or less), if desired.