Tropical Upside Down Cake
2 sticks unsalted butter, divided
1 cup brown sugar
1/4 cup spiced rum
Fresh pineapple cut into slices, juice reserved
small jar of maraschino cherries
1 box of Butter Cake Mix
1/4 cup coconut
1 tbsp vanilla
Preheat oven to 325 degrees. In a cast iron skillet (10 1/2 in recommended), place one stick of butter and brown sugar and melt over medium heat. Continue until mixture is melted and bubbly. Carefully place pineapple rings in the brown sugar mixture and then set a cherry inside each ring. Set aside.
To make the cake mix: drain pineapple and into a measuring cup. Add enough water to make 1 cup as needed. In a large bowl, combine cake mix, coconut, vanilla, 3 eggs, 1 cup of pineapple/water liquid and the remaining stick of melted butter. Beat for 2 minutes with an electric mixer. Pour the cake batter over the top of the pineapple rings and then place the cast iron pan in the center of your oven. Bake for 45-50 minutes. Remove from oven and immediately invert onto a cake plate. Serve with a scoop of french vanilla ice cream.