Pina Colada Upside-Down Cake

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  • 1/2 cup butter or margarine
  • 1/4 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 coconut


  • 1 cup heavy cream
  • 1/4 cup pina colada


  1. Cake: In 13 x 9-inch pan melt butter.
  2. Sprinkle brown sugar over butter.
  3. Arrange the drained pineapple slices over the brown sugar.
  4. Place a cherry in the center of each slice.
  5. Combine cake mix, pina colada, water and eggs, mixing according to package directions.
  6. Fold in coconut. Pour batter over pineapple.
  7. Bake at 350 degrees F for 40 minutes. The cake should be springy to touch. Invert immediately on a plate.
  8. Topping: Beat together cream and pina colada.
  9. Serve over warm cake.

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