Ingredients
- 12 on the wire rack (inches square)
- 9 round cake pans
- 6 maraschino cherries w
- 4 eggs
- 1/2 pineapple
- 20 oz well (drained canned)
- 2 c cream (heavy)
- 1/2 c brown sugar (light)
- 1/2 c pecans (chopped)
- 1/4 c butter
- 3 1/2 oz sweetened coconut
- 2 tb orange peel (grated)
- 1 package cake mix w (yellow)
plain layer on platter; spread with half the cream. Add the praline-topped layer. Frost sides with remaining whipped cream; pipe rosettes on top and place cherries in the center of each rosette. Refrigerate until ready to serve. Serves: 10-12
