1/2 c. butter
8 3/4 oz. can crushed pineapple
1 can coconut (1 c.)
1/2 c. packed brown sugar
1 pkg. yellow cake mix
1 (4 serving) instant pineapple cream pudding (or vanilla)
2 eggs

Preheat oven to 350 degrees. Melt 1/2 cup butter in bottom of two 9 inch round cake pans. Drain pineapple; reserve juice. Combine pineapple, coconut and brown sugar. Sprinkle the mixture over butter in the 2 pans. Add water to the reserved pineapple juice to make 1 1/3 cups liquid.

Combine liquid with dry cake mix, pudding mix and eggs in a large mixing bowl. Beat with a mixer as directed on cake package. Pour the cake batter over the coconut mixture in the 2 pans. Bake at 350 degrees for 30-35 minutes. Cool 5 minutes then insert on wire racks. Carefully remove pans. Stack warm cake layers with filling side up. Cool. Serve with whipped cream.