Hawaiian Pineapple Upside-Down Cake

Ingredients

Cake

• 1/2 cup butter
• 1/4 cup firmly packed light brown sugar
• 1 (20 ounce) can sliced pineapple
• Maraschino cherries
• 1 (18.25 ounce) box yellow cake mix*
• 1 cup Heublein pina colada
• 1/2 cup water
• 2 eggs
• 1/2 cup flaked coconut

Topping

• 1 cup heavy cream
• 1/4 cup Heublein pina colada

Instructions

Cake

1. Melt butter In a 13 x 9 inch pan. Sprinkle brown sugar over butter. Arrange the drained pineapple slices over the brown sugar. Place a cherry in the center of each slice.
2. Combine cake mix, pina colada, water and eggs, mixing according to package directions. Fold in coconut. Pour cake mixture over pineapple.
3. Bake at 350 degrees F for 40 minutes. Should be springy to touch. Invert immediately on a plate.

Topping

1. Beat together cream and pina colada. Serve over warm cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.