Makes: 12 servings
1/4 cup butter
1 cup packed brown sugar
1 (20-ounce) can pineapple slices in juice, drained, juice reserved
1 (6-ounce) jar maraschino cherries without stems, drained
1 box yellow cake mix
2/3 cup pineapple juice
1/3 cup CÎROC Coconut
1/3 cup vegetable oil
3 large eggs
Preheat oven to 350°. Place butter in a 9×13 pan and let melt in oven. Sprinkle brown sugar evenly over butter. Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice. Arrange remaining cherries around slices.
In a measuring cup, add enough water to the reserved pineapple juice to make 1 cup. In a large bowl combine cake mix, pineapple juice, CÎROC Coconut, oil, and eggs. Beat with an electric mixer for 2 to 3 minutes or until well-blended. Carefully pour batter over pineapple slices and cherries.
Bake 40 to 45 minutes or until a toothpick or cake tester inserted into the center of cake comes out clean. Run a sharp knife around the edge of the pan to loosen the cake. Place a serving plate upside-down on the pan. Carefully turn plate and pan over. Allow pan to sit over cake for 5 minutes so the brown sugar topping can drip over cake. Remove pan and cool for at least 30 minutes before serving. Serve warm or room temperature.