Crunch Tote Cake - cooking recipe

Ingredients

1 pkg. (18 1/2 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple, drained
1 c. flaked coconut
3/4 c. brown sugar, firmly packed
1/2 c. pecans, chopped
1/2 c. margarine or butter, melted

Preparation

Prepare cake mix as package directs.
Pour 1/2 of batter into greased and floured 13 x 9 pan.
Spoon half of pineapple over batter.
Add remaining batter and top with remaining pineapple. Bake at 350\u00b0 for 45 minutes.
Combine coconut, brown sugar, pecans and margarine.
Spread over baked cake.
Broil until topping is lightly browned and bubbly.