1 Yellow cake mix
1 cup crushed pineapple
1 can pineapple rings (reserve 1/4 cup juice)
1 cup shredded coconut
1/4 cup butter
1/4 cup brown sugar
Large cast iron skillet pan
Preheat oven to 325. Place butter in cast iron skillet and let melt while oven is heating up. Meanwhile, in large bowl, mix with wooden spoon the dry cake mix, 2 eggs, 1 cup crushed pineapple and 1/4 c pineapple juice until well mixed. (no need to beat it)
Remove pan with melted butter from oven. Sprinkle brown sugar over melted butter. Sprinkle coconut on top of that. Place pineapple rings on perimeter and one in center. Place maraschino cherries in center of rings. Carefully spread cake batter evenly over top. Bake 30-40 minutes or until warm brown on top.
While cooking, prepare glaze: 1/4 cup butter, 1/4 cup sugar and 1/4 cup evaporated milk. Blend and let boil 1 minute. Remove from heat. Add 1 tsp vanilla.
Remove cake from oven. Use sharp knife to circle around sides to make sure it isn’t sticking. Carefully invert onto display platter/pan (I used a round pizza pan).
Drizzle glaze over cake.
It is a dense, moist sweet cake that is a family favorite.