1 21 oz can strawberry pie filling
1 20 oz can crushed pineapple (don’t drain)
1 white cake mix, dry
1 stick butter, cut in pieces
1 c coconut
1/2 c crushed nuts
Spread the strawberry pie filling in a greased 9 x 13″ cake pan. Spoon on the pineapple, then the dry cake mix, then the butter. Top with coconut and crushed nuts. Bake at 325 F for 60 – 75 min. Serve warm or cold. Before serving, top individual pieces with sliced bananas, whipped cream and chocolate syrup.