3 tbsp. shortening
3/4 c. sugar
2 eggs, beaten
8 c. flour
1 box brown sugar
1 lg. jar cherries, chopped and drained
1 tsp. salt
3 c. warm water
1 pkg. dry yeast
butter, melted
1 lg. can crushed pineapple, drained
Cinnamon

Blend shortening, sugar and eggs together; add salt, water and yeast. Let rise 2 hours and roll out into 2 coffee cakes. Smear with mixed butter, brown sugar, pineapple, cherries and cinnamon. Roll into 2 rolls and let rest 10 minutes on greased pans. Start in a cold oven. Set at 300 degrees and bake for 40 minutes. Ice while hot.

ICING:

1/4 c. butter, melted
1 tsp. vanilla
Cream
1 box powdered sugar
Cherry juice

Mix well and ice rolls of coffee cake while hot. Slice for serving.