Recipe For 

Pineapple Macadamia Nut Up-Side-Down Coconut Rum Cake

(Been asked numerous times for the recipe so here it is!)

Ingredients:

20oz Yellow Cake Mix (no pudding type)

20oz Can Unsweetened Pineapple Rings

2 Eggs

10 or so Maraschino Cherries (one for each ring)

1/2cup Butter (single stick, I use salted)

1/2cup Dark Brown Sugar

1cup Sweetened Shredded Coconut

1cup Chopped Raw Macadamia Nuts (size around 1/2 to 1/4")

50ml Myers Dark Rum (size of those single bottles)

Directions:

Optional step to kick it up another notch! Place drained pineapple rings in shallow container, add maraschino cherries. Combine reserved pineapple juice and Myers Dark Rum. Pour liquid over pineapple rings and cherries, cover and let marinade over night. Yum! 

1) Preheat oil core electric skillet to 325°f

2) Thoroughly drain pineapple reserving all the juice.

3) Combine cake mix and pineapple juice. (I mix on *1* for 1min then *2* for 2min with KitchenAid mixer) Add both eggs and Rum and mix another min. or so.

4) Reduce mixer speed to *1* and slowly add the Coconut, mixing for another 30sec or so, set aside.

5) Melt butter in pre-heated Electric oil core skillet. Quickly stir in brown sugar. Quickly arrange pineapple rings, cherry in center of each ring, macadamia nuts everywhere without pineapple or cherry!

6) Pour in batter and quickly smooth level.

7) Cover with *high dome cover* and bake at 325°f for 6min. After 6:30min unplug the skillet and let stand continuing to cook for additional 6:30min. (NEVER take of the lid to peak!)

8) At the end of 12min total cook time remove skillet lid, place tray or platter that will hold cake on top of skillet, turn up-side-down. Let cool 20min or so uncovered. Serve topped with whipped cream or vanilla ice cream or topping of your choice or nothing at all!

NOTE: This recipe is designed for oil core electric skillet baking only. I have not made it using conventional oven. The oil core skillet baking keeps the cake very moist and beautifully caramelizes the butter and brown sugar. Models vary but they look like this: