Skillet Chocolate Pineapple Upside Down Cake

1/4 cup butter
1/2 cup brown sugar, firmly packed
1 (20 ounce) can pineapple slices
4 maraschino cherries, drained and halved
2 (9 ounce) packages chocolate cake mix
1 1/2 tablespoons cinnamon
2 eggs
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)

Melt butter in 10-inch skillet over low heat. Stir in brown sugar until well blended. Remove skillet from heat; cool on rack.

Meanwhile, drain pineapple slices; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk until well blended. Gently pour over fruit in skillet.

Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

If desired, serve with a scoop of vanilla ice cream. Sprinkle with toasted coconut, if desired.

Yield: 10 servings

Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 70, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g