Tropical Sunshine Cake

1 pkg yellow cake mix
2 large eggs
1 can (20 oz) crushed pineapple in juice, drained. (juice reserved)
1 cup flaked coconut
1 can (12 fl ozs) evaporated milk
3/4 cup sifted powdered sugar
whipping cream

1. PREHEAT oven to 350 degrees F. Grease 13''x9'' baking pan
2. COMBINE cake mix, evaporated milk, and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan.
3. BAKE for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
4. COMBINE sugar and 2 Tbsp reserved pineapple juice in a small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream.

Blueberry Cheesecake Bars

6 Tbsp. butter or margarine, melted
2 C. graham cracker crumbs
2 pkgs (8 oz) cream cheese, softened
3/4 C sugar
2 large eggs
1 tsp.  vanilla
1 jar (8 ozs) blueberry jam or preserves
1 C. blueberries

1. Preheat oven to 350 degrees F. Pour melted butter into 9''x13'' baking pan. Sprinkle crumbs over butter. mix well. Press firmly and evenly onto bottom of pan.

2. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside.

3. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.

4. Bake 30 minutes or until slightly puffedd. Cool completely in pan. Cut into 24 bars to serve.

Refrigerate leftover bars for up to 3 days.