Pineapple and cherry upside down cake

Directions

1. In sauce pan, melt butter on medium heat; stir in brown sugar until brown sugar is blended.

2. Pour the butter-brown sugar mixture into a 9-inch baking pan.

3. Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside.

4. Put the flour, baking powder, salt and coconut into a mixing bowl and set aside.

5. In another mixing bowl cream together butter, white sugar, egg and vanilla.

6. Add the rum to the pineapple juice.

7.Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter.

8. Spread batter over the pineapples in the pan.

9. Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean.

10. Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan.

11. Flip the pan and the plate over and let it sit for another 5 minutes.

12. Remove the baking pan to unveil a beautiful pineapple cake.

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