Pina Colada Upside-Down Cake

By kayjayjohnson

Ingredients

• 1 ⁄4 cup (1/2 stick) butter
• 1 cup packed dark brown sugar
• 1 medium pineapple (I would use canned sliced pineapple)
• 1 ⁄2 cup maraschino cherries (15 – 20 cherries)
• 1 pkg. (18.25 oz.) yellow cake mix
• 3 eggs
• 1 can (13.25 oz.) unsweetened coconut milk (not sweetened coconut cream)
• 1 tsp. rum extract
• 1 ⁄2 sweetened flaked coconut

Details

Servings 30
Adapted from therecordlive.com

Preparation

Step 1

Preheat oven to 350. Melt butter in 12’ skillet (do not use stainless still cookware). Brush sides of skillet with butter. Remove from heat; sprinkle with brown sugar over the buttered skillet and set aside. Cut off top and bottom of pineapple, creating a flat base, slice off rind from top to bottom. Cut pineapple into 12 slices; remove core. Cut slices in half. Arrange 22 of the pineapple slices around outer edge of skillet; place one cherry in center of pineapple ring and additional cherries around outside of ring.

Combine cake mix, eggs, coconut milk and rum extract; in a stainless steel bowl, using a whisk, whisk until well blended. Carefully pour batter over pineapple. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Meanwhile place coconut into microwave safe bowl; microwave on high for 2-3 minutes or until toasted, stirring after each 10 second interval. Remove cake from oven to a rack to cool; cool 5 minutes. Invert cake onto large round platter; gently press coconut around top edge and sides of cake. Yield: 16 servings.