Pina Colada Upside-Down Cake

Ingredients

• 1/4 cup (50 mL) butter (1/2 stick)
• 1 cup (250 mL) packed dark brown sugar
• 1 medium pineapple
• 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
• 1 pkg (18.25 oz/510 g) yellow cake mix
• 3 eggs
• 1 can (13.25 oz/398 mL) unsweetened coconut milk
• 1 tsp (5 mL) rum extract
• 1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. 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; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices 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 rum extract in a 4-qt. 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. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g