Hawaiian Coconut Cake

By á-162246

Ingredients

• 1 can crushed pineapple in juice (8 oz), 1/2 c butter,melted, 1/2 c packed brown sugar, 2 2/3 c coconut, 12 maraschino cherries, 1 pkg white or yellow pudding included cake mix.

Details

Adapted from bing.com

Preparation

Step 1

Drain pineapple, measuring juice. Add water to juice to make 1 cup. Set aside. Combine butter, brown sugar, the pineapple, and 1 c of the coconut. Spear in well greased 9 x 13 pan. Cut each cherry almost through to make four petals. Arrange on bottom of pan. Prepare cake mix as directed on package, substituting measured liquid for 1 c of the water and stirring remaining coconut into the batter. Pour carefully over coconut pineapple mixture in pan. Bake at 350 for 35 to 40 minutes or until top springs back while lightly greased. Cool in pan for 5 minutes then invert and lift from pan.