INGREDIENTS
1 cup
Raspberries, fresh or frozen
2 cans
each) cherry pie filling
2 1/2 cups
All-purpose flour
1/4 cup
Brown sugar, packed
1 cup
Cake mix, yellow
1/4 tsp
Cinnamon, ground
1 tsp
Salt
3 tbsp
Sugar
1/2 cup
Coconut, sweetened
1/2 cup
Pecans, toasted
2 tbsp
2% milk
1 1/4 cups
Butter
7 tbsp
Water