Pina Colada Upside Down Cake

1/2 stick butter

1 cup dark brown sugar

1 fresh pineapple

1 yellow cake mix

13 oz can of coconut milk

3 eggs

rum extract

15-20 maraschino cherries

1/2 cup toasted sweetened flaked coconut

Preheat oven to 350

Melt butter on stove top in a 9×13 pan (I think you can get by with less butter if you want to make it a little healthier)

Remove from heat and sprinkle with brown sugar ( I used Raw Sugar instead of brown sugar)

Cut pineapple into rings and place in the pan.  Cut them in half to make them fit.  You can also use canned pineapple slices.

Place one cherry in the middle and place the rest around pineapple rings (I didn’t use these because I don’t like them)

Combine cake mix, eggs, coconut milk and rum flavor (I didn’t use rum flavor because I didn’t have any and also I had to use cream of coconut because I couldn’t find coconut milk – the cream of coconut is sweetened and the coconut milk is not – but it was fine)

Carefully pour batter over pineapple.  

Bake 35-40 minutes until pick comes out clean

Let cool 5 minutes and invert cake onto serving plate

Sprinkle with toasted coconut – pressing it into the cake