Ingredients

• 1 can (20 oz.) Geisha® Crushed Pineapple,drained
• 1 (15 oz.) Geisha® Tropical Fruit Salad,drained
• 1 cup flaked coconut
• 1 package instant vanilla pudding mix
• 1 can cherry pie filling
• 1 package chocolate cake mix
• 1/2 cup butter

Preparation

1. Spread Crushed Pineapple and Tropical Fruit Salad in a 9 x 13 inch pan. Sprinkle a layer of angel flake coconut on top of the Pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix.
   Bake at 350 degrees F for 1 hour.