1 (20 ounce) can crushed pineapple with juice
1 cup flaked coconut
1 (3.5 ounce) box instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) box chocolate cake mix
1/4 cup butter

Spread pineapple in a 13 x 9-inch pan. Sprinkle a layer of 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. Cool.