Hawaiian Pineapple Upside-Down Cake

1/2 cup butter or margarine
1/4 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 pina colada
1/2 cup water
2 eggs
1/2 cup flaked coconut

Topping:
1 cup heavy cream
1/4 cup Heublein pina colada

Melt 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, pina 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.