½ cup butter
1 (8 ¾ oz.) can crushed pineapple
1 cup flaked coconut
½ cup firmly-packed brown sugar
1 pkg. yellow cake mix (or pineapple cake mix)
1 pkg. instant pineapple cream pudding mix*
Preheat oven 350o. Melt ¼ cup butter in bottom of each 9-inch layer pan. Drain pineapple; reserve juice. Combine pineapple, coconut and brown sugar. Sprinkle over butter in pans. Add water to reserved pineapple juice to make 1 1/3 cups liquid. Combine liquid with dry cake mix, pudding mix and eggs in large mixing bowl. Blend and beat batter as directed on package. Pour over coconut mixture in pans. Bake 30-35 minutes. Then invert on wire rack and cool for 5 minutes. Carefully remove pans. Stack warm cake layers, filling side up. Cool and serve with whipped cream, if desired. * if using pineapple cake mix, use plain vanilla cram pudding instead.