Hawaiian Upside Down Cake 

Cake:
2 eggs
3/4 cup sugar
1/2 cup reserved pineapple juice
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt 

Topping:
1/3 cup butter or margarine
1 cup brown sugar,packed
1 cup crushed pineapple
3/4 cup shredded coconut
4 maraschino cherries, chopped 

Drain pineapple, reserving juice. Melt butter in 10 inch oven proof skillet. Sprinkle brown sugar evenly over butter, then pineapple, coconut and cherries, set aside. 

Beat eggs in 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 oven proof skillet. Bake at 350 F. For 40 to 45 minutes. Cool 5 minutes. Invert onto serving plate.