1 (18.25 ounce) package cinnamon fluff pastry
4 eggs
1/2 cup butter
1 teaspoon vanilla extract
3/4 cup white sugar
4 cups sifted confectioners' sugar for dusting
1 (16 ounce) can cherry pie filling
1 teaspoon lemon zest
1 (8 ounce) can sliced pineapple, drained
1 cup shredded coconut
1 (8 ounce) package yellow cake mix
1 (8 ounce) package instant vanilla pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Crumble up cinnamon fluff pastry scraps. Place 2 sheets of pastry on top of two 6 inch round pans. Brush with butter and sprinkle with vanilla extract. Dust with powdered sugar. Sprinkle with confectioners' sugar and cut with a pastry blender until 1/8 inch thick.
Bake in preheated oven for 35 to 40 minutes, or until golden. Cool completely, and dust with remaining powdered sugar. Dust with pecans, and refrigerate for one hour before removing from pan.