1/2 cup butter or margarine
1/4 cup light brown sugar
1 (20 ounce) can sliced pineapple
Maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 cup Heublein pina colada
1/2 cup water
2 eggs
1/2 cup flaked coconut

Topping
1 cup heavy cream
1/4 cup pina colada

In 13 x 9-inch pan melt butter. Sprinkle brown sugar over butter. Arrange the drained pineapple slices over the brown sugar. Place a cherry in the center of each slice.

Combine cake mix, pina colada, water and eggs, mixing according to package directions. Fold in coconut. Pour batter over pineapple. Bake at 350 degrees F for 40 minutes. The cake should be springy to touch. Invert immediately on a plate.

For topping: Beat together cream and pina colada. Serve over warm cake.