1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice
1 (8 ounce) can crushed pineapple, drained with
juice reserved
1 (18.25 ounce) package yellow cake mix


Preheat oven to 350 degrees F (175 degrees C). Coat
the bottoms and sides of each 9 inch round cake pan with 2 tablespoons
of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown

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In one of the pans, sprinkle coconut over the brown
sugar. Lay pineapple rings in a single layer on top of coconut. Place a
cherry in the center of each ring. In the other pan, spread the drained
crushed pineapple.

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Mix the cake as directed on package, but substitute
reserved pineapple juice in place of water. Divide batter between the 2
pans. Remember which pan has the pineapple rings in it.

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Bake for 40 to 50 minutes in the preheated oven, or
until a toothpick inserted into cake comes out clean. Cool in pans for
20 minutes.

While the bottoms of the cake pans are still warm to
the touch, invert the layer with the crushed pineapple out onto a
serving dish, then gently invert the layer with the pineapple rings on
top of it for a dazzling two layer pineapple upside down cake.

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