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Heavenly Hawaii Coconut Cake



  • 1 (8 ounce) can crushed pineapple (drain and save juice)
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 2/3 cups coconut, divided
  • 9 maraschino cherries
  • 1 (18.25 ounce) box white or yellow cake mix


  1. Add enough water to pineapple juice to make 1 cup.
  2. Combine butter, sugar, pineapple and 1 cup of the coconut. Spread in a greased 13 x 9-inch pan.
  3. Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.
  4. Prepare cake mix, substituting 1 cup juice for water.
  5. Stir remaining coconut into batter. Pour carefully over coconut and pineapple mixture in the pan.
  6. Bake at 350 degrees F for 35 to 40 minutes.
  7. Cool in the pan for 5 minutes, then invert on a serving plate.

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