Hawaiian Pineapple Upside-Down Cake recipe

1/2 cup butter or margarine
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 pi�a colada
1/2 cup water
2 eggs
1/2 cup flaked coconut

Topping:
1 cup heavy cream
1/4 cup Heublein pina colada

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.

Combine cake mix, pi�a colada, water and eggs, mixing according to package directions. Fold in coconut. Pour cake mixture over pineapple. Bake at 350 degrees F for 40 minutes. Should be springy to touch. Invert immediately on a plate.

For topping: Beat together cream and pina colada. Serve over warm cake.