Pineapple Upside-Down Cake

Yum-Oh! (Just make sure you remember which pan has crushed pineapple and which has rings when you put it in the oven!

1 (10oz) jar maraschino cherries
1/4 C butter
1/2 C packed brown sugar
1/2 C flaked coconut
1 (8oz) can pineapple slices
1 (8oz) can crushed pineapple with juice
1 pkg yellow cake mix

Preheat oven to 350. Melt butter and coat bottoms of 2 9" round pans. Drain and reserve juice from both cans of pineappel. Sprinkle bottom of each pan with 1/4 C brown sugar. SPrinkle coconut in one pan. Lay pineapple rings in single layer on top of coconut. Place a cherry in center of each ring. In other pan, spread crushed pineapple. Mix cake as directed on package, substituting juice in place of water. Divide batter between 2 pans. Bake at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Turn layer wtih crushed pineapple onto a serving dish. Turn other layer on top.