Instructions:

Tropical Upside Down Cake

Servings: 10-12

1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 (20 ounce) can pineapple slices in their own juice, drained.
1/2 cup walnuts or macadamia nuts, chopped
1/3 cup shredded coconut
5 maraschino cherries, halved
1 (18.25 ounce) box yellow cake mix

Preheat oven to 350 degrees F.

Melt butter in 13 x 9 inch baking pan. Add sugar evenly over butter in bottom of pan. Arrange the pineapple slices, nuts, coconut and cherries in sugar mixture.

Prepare cake mix as package directs. Spread over fruit. Bake for 40 to 50 minutes or until it tests done. Cool 5 minutes, invert onto large serving plate.

Serve warm or cold.