1 (8 ounce) 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 ounce) 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 degrees F for 35 to 40 minutes. Cool in pan 5 minutes. Invert on tray and lift pan.