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Dump Cake

20 oz can peaches or fruit cocktail
20 oz can fruit pie filling
18 oz package yellow cake mix
1/2 cup of butter or margarine, melted
sweetened coconut
chopped pecans

Empty the two cans on the botton of a 9 x 13 pan. Sprinkle cake
mix (straight from box) evenly over fruit. Melt the butter and pour
it over the top of the dry cake mix. Then sprinkle the coconut and
nuts over the top. Cover the pan losely with a sheet of aluminum
foil to keep the coconut from burning. Bake at 350 F until browned
and bubbly.

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