1/2 c. butter
8 3/4 oz. can crushed pineapple
1 c. flaked coconut
1/2 c. packed brown sugar
1 reg. yellow cake mix
1 pkg. instant pineapple cream pudding mix
2 eggs

Melt 1/4 cup butter in bottom of each 9 inch pan. Drain pineapple - save juice. Combine pineapple, coconut, brown sugar, and sprinkle on bottom of each pan. Add water to pineapple juice to make 1 1/3 cups. Combine liquid with cake mix, pudding, and eggs. Pour over coconut mixture in pans and bake at 350 degrees for 30-35 minutes. Cool 5 minutes; invert on dishes, remove pans. Stack warm layers, filling sides up. Cool. Coat outside edge with Cool Whip.