1 (8 oz.) can crushed pineapple (juice reserved)
1/2 cup melted butter
1/2 cup firmly packed brown sugar
2 2/3 cups coconut
9 maraschino cherries
1 (18.25 oz.) box white or yellow pudding cake mix
Drain pineapple, measuring juice. Add enough water to juice to make 1 cup.
Combine butter, brown sugar, pineapple and 1 cup of the coconut. Spread into a well-greased 13 x 9-inch pan.
Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.
Prepare cake mix, substituting juice for 1 cup of water and stirring remaining coconut into batter. Pour carefully over coconut and pineapple mixture in pan.
Bake at 350°F for 35 to 40 minutes. Cool in pan 5 minutes. Invert on tray and lift pan.