Heavenly Hawaiian Coconut Cake

• 1 (8 oz.) can crushed pineapple (in juice) or use 1 (8 1/2 oz.) can crushed pineapple (in syrup)
• 1/2 c. butter or margarine, melted
• 1/2 c. firmly packed brown sugar
• 2 2/3 c. Baker's Angel Flake coconut
• 9 maraschino cherries
• 1 (2 layer size) pkg. white or yellow pudding-included cake mix

1. Drain pineapple, measuring juice.
2. Add water to juice to make 1 cup.
3. Set aside.
4. Combine butter, brown sugar, pineapple and 1 cup of coconut.
5. Spread in well-greased 12 x 9-inch pan.
6. Cut each cherry almost through to make four petals; arrange in bottom of pan.
7. Prepare cake mix as directed on package, substituting measured liquid for 1 cup of the water and stirring remaining coconut into the batter.
8. Pour carefully over coconut-pineapple mixture in pan.
9. Bake at 350u0b0 for 35 to 40 minutes or until top springs back when lightly pressed.
10. Cool in pan only 5 minutes. Invert on tray and gently lift off pan.
11. Cool and cut into squares.

pineapple, butter, brown sugar, coconut, maraschino cherries, layer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481220 (may not work)