1 can blueberry pie filling
1 (20 ounce) can crushed pineapple
1 box yellow cake mix
1 cup (2 sticks) melted butter or margarine
1 cup flaked coconut
1 cup chopped pecans
In ungreased 9 x 13 inch cake pan, spread pie filling, then spoon in pineapple (trying not to mix the two). Sprinkle cake mix over pineapple. Pour melted butter evenly over cake mix, then spread coconut over, and lastly pecans. Bake for 1 hour at 325 degrees F.
My note: This is such an easy recipe (with such an unfortunate name...I'm sure because you basically just dump everything in). I think the recipe has been included in every church or organization cookbook I've ever owned. You can use other fruit pie fillings as well...cherry is nice with a splash of almond extract added to it. Even better served with a scoop of vanilla ice cream.