Tropical Snack Cake

Makes 12 servings.

1 stick (1/2 cup) butter or margarine
1 (8 ounce) can crushed pineapple, packed in juice
1/2 to 1 cup sweetened flaked coconut, optional
6 to 8 very ripe bananas (see notes)
1/3 to 1/2 cup orange marmalade, optional (see notes)
1 (18.25 ounce) box white or yellow cake mix
1/2 to 1 cup pecan pieces (see notes)

Preheat the oven to 350 degrees F.

Cut the butter into 4 pieces, and place in a microwave-safe dish. Microwave on HIGH, covered with a paper towel, until the butter just melts, about 1 minute. Set aside.

Grease a 13 x 9-inch glass or metal baking dish with butter. Spread the pineapple (with its juice) evenly in the bottom of the prepared dish. If using coconut, sprinkle it over the pineapple. Cut the bananas into slices about 1/4 inch thick, and place them evenly over the dish.

If using marmalade, microwave it for 30 seconds on HIGH to make it easier to spread. Spoon the marmalade evenly over the fruit.

Sprinkle the cake mix evenly over the fruit. Drizzle the melted butter and pecans evenly over the cake mix.

Bake 45 to 50 minutes, or until the cake is golden and bubbly.

NOTES: You can use frozen bananas, but do not thaw them or they'll turn to mush. Just use a sharp knife and carefully slice the frozen bananas, and put them into the dish. Orange marmalade adds zing, but you can omit it, or substitute 1/3 cup orange juice concentrate. Walnuts, almonds, cashews or macadamia pieces can be substituted for pecans. Also, do not mix the cake mix according to the package directions; egg and oil are not needed.

Approximate nutritional values per serving: 351 calories (40% from fat), 16 grams fat (6 saturated), 21 milligrams cholesterol, 3 grams protein, 51 grams carbohydrates, 2 grams dietary fiber, 366 milligrams sodium