Categories: Cakes, Desserts 
      Yield: 8 servings 
  
----------------------------------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