Recipe for cooking hawaiian pineapple upside-down cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Hawaiian Pineapple Upside-Down Cake

1/2 c. butter or butter replacement
1/4 c. firmly packed light brown sugar
1 (20 ounce) can sliced pineapple
Maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 c. Heublein piña colada
1/2 c. water
2 eggs
1/2 c. flaked coconut

Topping
1 c. heavy cream
1/4 c. Heublein pina colada

Melt butter In a 13 x 9-in. 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, piña colada, water and eggs, mixing according to pkg. directions. Fold in coconut. Pour cake mixture over pineapple. Bake at 350 degrees F for 40 mins.. Should be springy to touch. Invert immediately on a plate.

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