1/2 c. butter
1/4 c. light brown sugar
1 can (20 oz.) sliced pineapple drained
Maraschino cherries
1 pkg. (18 1/2 oz.) yellow cake mix
1 c. Heublin colada
1/2 c. water
2 eggs
1/2 c. flaked coconut

TOPPING:

1 c. heavy cream
1/4 c. Heublein

In 13 x 9 inch baking pan, melt butter. Sprinkle brown sugar over butter. Arrange pineapple slices over brown sugar. Place a cherry in center of each pineapple slice. Combine cake mix, pina colada, water and eggs mixing according to package directions. Fold in coconut. Pour cake mixture over pineapple. Bake in preheated 350 degree oven 40 minutes or until cake is springy to the touch. Invert immediately on plate. For topping, beat together cream and pina colada. Serve with warm cake. Serves 8 to 10.