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Hawaiian Pineapple Upside-Down Cake
1/2 cup butter or margarine1/4 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 coconutTopping
1 cup heavy cream
1/4 cup Heublein pina coladaMelt 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.
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