Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TOPPING***
     1/3           cup  butter or margarine
  1                cup   golden brown sugar -- - firmly packed
  1                cup  juice-pack crushed pineapple -- - (drained measure)
                        reserve juice
     3/4           cup  shredded coconut
  4                     maraschino cherries -- chopped
                        ***CAKE***
  2                     eggs
  1                  cup c  and h granulated sugar
     1/2           cup  reserved pineapple juice
  1           teaspoon  vanilla
  1 1/4           cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt

Preparation:

Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings.

Nutritional Information:

303 Calories (kcal); 9g Total Fat; (26% calories from fat); 4g Protein; 52g Carbohydrate; 67mg Cholesterol; 347mg Sodium