I love pineapple and I love cake, so when deciding what fun dish I would serve my Book Club gals, I knew this was the dish. I used Pampered Chef's Pina Colada Upside-Down Cake from their Fall/Winter 2009 Season's Best.
Here's what you need:
1/4 cup butter
1 cup dark brown sugar (I used regular brown sugar)
1 medium pineapple
1/2 cup maraschino cherries (I didn't have any, so I skipped this part)
1 pkg yellow cake mix
1 can (13.25 oz) unsweetened coconut milk (check in the Asian food isle)
1 tsp rum extract (I used Almond Extract cause that's what I had)
1/2 cup sweetened flaked coconut
1 Preheat oven to 350. Melt butter in skillet over low heat. Brush sides of skillet with butter. Remove from heat; sprinkle brown sugar over butter and set aside.
2 Slice top and bottom off of pineapple creating a flat base.
Stand pineapple upright; use Pineapple Wedger (Pampered Chef) to core and peel.
Cut each pineapple half crosswise into 12 slices (24 total). Arrange 22 of the pineapple slices around outer edge of skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.
3 Combine cake mix, eggs, coconut milk and extract in mixing bowl; whisk until well blended. Carefully pour batter over pineapple in skillet.
4 Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile place coconut into microwave safe bowl, microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto large platter; gently press coconut around top edge and sides of cake.
I didn't do such a good job of waiting for it to cool. But it still tasted good.