Title: Hawaiian upside-down cake
 Categories: Cakes, Desserts
      Yield: 8 Servings
 
MMMMM--------------------------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

MMMMM----------------------------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