Coconut Pineapple Upside-down Cake 

Topping Ingredients:

• 4 Tbsp butter, melted 
• 1 can of pineapple slices (9 slices) 
• Maraschino cherries 
• ¼ cup brown sugar 

Cake Batter Ingredients:

• 1 ¾ cups New Hope Mills Toasted Coconut Pancake mix
• ½ cup sugar 
• 1 egg 
• 3 Tbsp oil 
• ½ cup milk 

Directions:

1. Preheat oven to 350°F.  
2. For topping, combine the melted butter and brown sugar and evenly spread in a 9×9-inch nonstick pan. 
3. Place pineapple slices on top of the butter mixture (you should be able to just squeeze 9 slices perfectly). 
4. Place a cherry in the center of each pineapple slice. 
5. Combine all the cake batter ingredients and mix thoroughly. 
6. Spoon batter over top of the pineapples and cherries then carefully spread to cover completely until the batter is evenly distributed in the prepared pan. 
7. Bake for 15-25 minutes or until a toothpick inserted in the center comes out with a little bit of crumb.  
8. Cool 10 minutes before removing from pan. 
9. To remove from pan, loosen edges with butter knife, place a cutting board or plate that is larger than the pan face down on top of the cake. Carefully flip the pan and board upside-down so that the cake is now on the board with the pineapples and cherries facing up.   
10. Serve with ice cream or whipped cream.