1/3 c. butter
1/2 c. brown sugar
1 #2-1/2 can pineapple or peaches
1 sm. jar maraschino cherries
1/4 lb. whole pecans
1 can moist coconut (optional)

Melt butter in 10 inch heavy skillet or 9 inch pan. Do not overheat. Sprinkle brown sugar over melted butter. Arrange canned fruit over the sugar mixture, filling the centers with maraschino cherries and filling in between the circles of fruit with pecans. Sprinkle moist coconut over all. If you use peaches, place cherry in center of each peach and lay cut side down. Fill in with nuts and cover with coconut. Pour cake batter over all.

Cake Batter:
2 eggs, beaten
2/3 c. sugar
6 tbsp. fruit juice
1 tsp. vanilla
1 c. cake flour (sift before measuring)
1 tsp. baking powder
1/4 tsp. salt

Beat eggs until fluffy. Then add sugar and beat until thick and lemon colored. Beat fruit juice and vanilla all at once. Sift cake flour, baking powder and salt together and beat into egg mixture. When cake has baked, immediately turn upside down on serving plate. Keep pan on plate for a few minutes, so that the brown sugar mixture will run down over cake instead of sticking to pan. Serve warm or cold, though you may decide it tastes better served warm with plain or whipped cream. Serves 6 to 8. Bake at 350 degrees in preheated oven for 45 minutes.