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Pina Colada Upside-Down Cake
1/2 cup butter or margarine1/4 cup light brown sugar
1 (20 ounce) can sliced pineapple
Maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 cup Heublein pina colada
1/2 cup water
2 eggs
1/2 cup flaked coconutTopping
1 cup heavy cream
1/4 cup pina coladaIn 13 x 9-inch pan melt butter. 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, pina colada, water and eggs, mixing according to package directions. Fold in coconut. Pour batter over pineapple. Bake at 350 degrees F for 40 minutes. The cake 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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