Piña Colada Upside-Down Cake | Savory
Give the retro dessert a modern tropical twist with the addition of coconut. Canned pineapple and yellow cake mix make this comforting classic easy to prep.
Ingredients
- Cooking spray
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light brown sugar
- 1 (20 oz) can pineapple slices in juice
- 8 maraschino cherries, stems removed
- 1/2 cup unsweetened coconut flakes
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup light coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
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