Ingredients

one container cinnamon apple pie filling one tablespoon lemon juice one short can crushed pineapple with juice one box spice cake mix one stick butter, melted (we use salted butter to cut the sweetness) 1/2 cup chopped pecans 1 cup shredded coconut nutmeg cinnamon Dump the cinnamon apple pie filling into a 9X13 pyrex pan. Mix the pineapple and the lemon juice. Dump it over the apples. Dump the cake mix on top of the fruits. Pour the butter evenly over the mix. Add the pecans, then the coconut. Sprinkle with additional cinnamon and nutmeg if desired. Cook at 350F for one hour. You may need to cover the cake for the last 10 minutes to keep the coconut from scorching! This absolutely MUST be served hot with a side of Breyer's vanilla ice cream with real vanilla bean specks

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