9 ounces pineapple tidbits
2 tablespoons butter or margarine
1 pound canned pumpkin mix
3 eggs, slightly beaten
3/4 cup milk
2 tablespoons flour
1/3 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/2 teaspoon salt
1/4 cup butter
1/4 cup light brown sugar
1/2 cup grated coconut

Drain pineapple well, saving juice. Melt 2 tablespoons butter, stir in pumpkin mix, eggs, pineapple juice and milk. Combine flour with the 1/2 cup brown sugar and granulated sugar, ginger, ground cinnamon, ground cloves, mace and salt. Stir dry ingredients into pineapple and pumpkin mixture; mix thoroughly. Pour mixture into buttered 8 inch square baking dish. Bake, uncovered at 375 degrees for about 40 minutes, or until set. Meanwhile, heat the 1/4 cup butter and 1/4 cup brown sugar and grated coconut until well blended; spread mixture over top of hot pudding. Arrange drained pineapple on top of pudding in a flower design. Place under a oven broiler for about 3 minutes to caramelize top. Makes 6 to 8 servings.