You are going to love these muffins. Serve them for breakfast or dessert--they are just that versatile.
If using paper baking cups, line the muffin tins and spray the paper cups with cooking spray.
In a large bowl, combine the cake mix, cherry pie filling, eggs, oil, water and pecans and mix by hand. You want to mix enough for the pie filling to be incorporated, but it is good to have some of the cake mix without the pie filling incorporated as in my image.
Fill the lined muffin tins 2/3 full, and bake in a preheated 350 degree oven for 25 minutes or until the top is set.
While the muffins are baking, prepare the topping by creaming the butter. Add the powdered sugar, extract and a little milk to make a thin icing.
When the muffins are done baking, remove them from the oven and immediately spoon a small amount of icing over the top of each muffin and carefully spread around. Immediately sprinkle the top of each muffin with a large pinch of coconut. Allow to cool about 15 minutes before serving. Makes 22-24 muffins