Heavenly Hawaiian Coconut Cake - cooking recipe

Ingredients

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

Preparation

Drain pineapple, measuring juice.
Add water to juice to make 1 cup.
Set aside.
Combine butter, brown sugar, pineapple and 1 cup of coconut.
Spread in well-greased 12 x 9-inch pan.
Cut each cherry almost through to make four petals; arrange in bottom of pan.
Prepare cake mix as directed on package, substituting measured liquid for 1 cup of the water and stirring remaining coconut into the batter.
Pour carefully over coconut-pineapple mixture in pan.
Bake at 350\u00b0 for 35 to 40 minutes or until top springs back when lightly pressed.
Cool in pan only 5 minutes. Invert on tray and gently lift off pan.
Cool and cut into squares.