TROPICAL CAKE

1 box yellow cake mix (banana may be used)

1 can (20-oz) crushed pineapple in its own juice, drained-reserving 1/2 cup of the juice
1/3 cup canola oil
3 large eggs

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking canola spray; set aside.

In large mixer bowl, combine the cake mix, reserved pineapple juice, oil, and eggs at low speed until moistened.  Beat for 2 minutes on high speed.  Fold in 1/2 cup of the crushed pineapple.

Pour the batter into the prepared pan and bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake bakes make the following TOPPING:
1/4 cup butter
remaining pineapple
3/4 cup firmly packed brown sugar
3/4 cup flaked coconut
1/2 cup chopped nuts
1/4 cup chopped maraschino cherries

Melt the butter in a medium saucepan over low heat.  Stir in the remaining topping ingredients.  As soon as the cake is done, remove from the oven and gently spread the topping over the top of the cake.

Broil 3 to 5 inches from the heating element until the topping is bubbly.  This will only take a few minutes, usually less than 5.

Allow cake to cool completely before serving and keep stored in the refrigerator.