PINA COLADA UPSIDE-DOWN CAKE
1/4 cup butter
1 cup packed dark brown sugar
1 medium pineapple
1/2 cup maraschino cherries
1pkg yellow cake mix
1 can unsweetened coconut milk
1 tsp rum extract
1/2 cup sweetened flaked coconut
Preheat oven to 350 degrees F.
Melt butter in a 12-inch nonstick skillet over low heat (do NOT use stainless cookware!). Brush sides of skillet with butter with a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside. [I used my skillet with "straight up" sides (technical word...?) and the cake wanted to fall apart and I filled in the cracks with more coconut flakes. So make sure you use the skillet with the "curved" sides! I know, I'm really technical. But hey, I'm learning.]
Carefully, slice pineapple into rings; and then cut ring in half. Arrange slices around the outer edge of skillet; place two slices in center, creating a ring. Place one cherry in center and additional cherries around outside of ring.
Combine cake mix, eggs, coconut milk and rum extract in large bowl. Whisk until well blended. Carefully pour batter over pineapple in skillet.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes on wire rack.
Toast coconut in small skillet until lightly browned.
Invert cake on cake stand or platter and lightly press toasted coconut flakes around top edge and sides of cake.
Happy Pina Colada Day!