---------- Recipe via Meal-Master (tm) v8.01
       Title: Hawaiian Upside-Down Cake
  Categories: Cakes, Desserts
       Yield: 8 servings
     1/3 c  Butter or margarine
       1 c  C & H Golden Brown Sugar
            -- firmly packed
       1 c  Juice-pack crushed pineapple
            -- (drained measure)
            -- reserve juice
     3/4 c  Shredded coconut
       4    Maraschino cherries, chopped
       2    Eggs
     3/4 c  C and H Granulated Sugar
     1/2 c  Reserved pineapple juice
       1 ts Vanilla
   1 1/4 c  All-purpose flour
       1 ts Baking powder
     1/2 ts Salt
   Melt butter in 10-inch oven proof skillet.  Sprinkle brown sugar evenly
   over butter; then pineapple, coconut and cherries.  Set aside.  Beat eggs
   in mixing bowl until light and thick (3 to 5 minutes).  Gradually beat in
   sugar.  Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry
   ingredients until smooth.  Pour over topping in 10-inch oven proof
   skillet.  Bake in 350 F degree oven 40 to 45 minutes.  Cool 5 minutes.
   Invert on serving plate.  Makes one 10-inch cake.  8 servings.
   Reprinted with permission from _Just Cakes_
   From the C and H Sugar Kitchen
   Electronic format by Karen Mintzias