----------------------------------TOPPING---------------------------------- 1/3 c Butter or margarine

1 c C & H Golden Brown Sugar

-- firmly packed 1 c Juice-pack crushed pineapple

-- (drained measure) -- reserve juice 3/4 c Shredded coconut

4 Maraschino cherries, chopped

------------------------------------CAKE------------------------------------ 2 Eggs

3/4 c C and H Granulated Sugar

1/2 c Reserved pineapple juice

1 ts Vanilla

1 1/4 c All-purpose flour

1 ts Baking powder

1/2 ts Salt

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. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias