3 cans refrigerated crescent roll dough
1/2 cup (1 stick) butter
2 cups pineapple preserves, warmed slightly for ease in spreading
1 cup drained maraschino cherries, chopped
1 cup chopped pecans
1 cup coconut flakes, optional
1 (16 oz.) can cream cheese frosting

Preheat oven 375°F. Put butter in Bundt pan and place pan in oven until butter melts. Remove from oven.

Remove crescent roll dough from cans. Unroll the 2 cylinders of dough from each can (6 total) and spread or brush each of 6 with warmed preserves. Sprinkle each with chopped cherries, pecans and coconut, if using.

Carefully roll back up each cylinder and arrange next to each other forming a ring around bottom of Bundt pan.

Bake for 25 to 35 minutes or until golden brown. Remove pan to wire rack and cool 5 minutes. Turn bread out onto platter.

In bowl, in microwave, warm frosting until soft enough to pour. Pour over top of bread. Allow frosting to set up a bit then slice and serve.

Submitted by: Rose