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1 (8 oz.) can crushed
1/2 c. butter or margarine,
1/2 c. packed brown sugar
2 2/3 c. Angel Flake coconut
9 cherries
1 pkg. yellow pudding cake mix

Drain pineapple; measure juice. Add water to juice to
make 1 cup. Combine butter, brown sugar, pineapple and 1 cup
coconut. Spread in well greased 12 x 9-inch pan. Cut cherries
and arrange.
Prepare cake mix as directed substituting measured
liquid for 1 cup water. Stir in remaining coconut. Pour over
coconut-pineapple mixture carefully. Bake at 350 degrees for 35 to 40
minutes. Cool in pan for 5 minutes and invert on tray.

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