8 Little Debbie dessert cakes (or make your own) 1 box firmly packed dark brown sugar 1/2 cup (1 stick) butter or margarine 1 (8 ounce) can chunk pineapple 1 (4 ounce) jar maraschino cherries, drained 3/4 cup pecans (optional)
Melt butter and sugar in a saucepan, stirring until smooth. Add pineapple, cherries and pecans. Pour over dessert cakes. (Cakes may be used in 1 or 2 layers.) Sprinkle coconut on top if desired.
