1/2 c. melted butter
3/4 c. granulated sugar
1 lb. prunes, cooked & pitted
Maraschino cherries, cut in half
Shredded coconut
1 pkg. yellow cake mix (18.25 oz.)

Melt butter in 9 x 12 inch glass pan. Sprinkle in sugar. Arrange prunes and cherry halves over sugar. Sprinkle with coconut. Make cake according to directions on box. Pour over fruit. Bake at 325 degrees for 30-35 minutes or until cake springs back at touch. Cool for 5 minutes. Invert on serving dish.