PiñA Colada Upside Down Cake

• 1/2 cup butter melted
• 1/2 cup brown sugar
• 20 ounces crushed pineapple
• 1/2 cup maraschino cherries
• 1 cup flaked coconut sweetened
• 1 box Classic White Cake Mix
• 3 3/8 ounces coconut Creme Jello-O pudding
• 1/2 cup pineapple juice reserved from crushed pineapple
• 3 eggs
• whipped cream for topping

1. In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
2. Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
3. In a bowl add cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your pineapple & coconut.
4. Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using.
5. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up.

butter, brown sugar, pineapple, maraschino cherries, mix, coconut creme, pineapple juice reserved, eggs, whipped cream

Taken from www.yummly.com/recipe/Pina-Colada-Upside-Down-Cake-1730045 (may not work)