Baking Instructor, Nancy Burgeson stopped by the TCL studio with a tasty pineapple upside down cake recipe.

Pineapple Upside Down Cake

1-1/4 cup key lime margarita
1 cup packed light brown sugar
20 ounce can juice-packed pineapple rings, drained (reserve juice)
6 ounce jar maraschino cherries without stems, drained
1 package yellow cake mix
1/3 cup vegetable oil
3 large eggs

Preheat oven to 350˚. Lightly spray a 9 x 13 inch baking pan with baking spray.  In a small bowl stir together 1/4 cup of the margarita and brown sugar.  Spread this mixture over the bottom of the pan.  Arrange pineapple on top of the sugar mixture.  Place a cherry in the center of each pineapple ring.  Arrange remaining cherries between rings.

In a large bowl, beat together cake mix and remaining 1 cup of the margarita, oil, and eggs until smooth.  Carefully pour batter over the pineapple and cherries.

Bake for 40-45 minutes or until tested for doneness.  Run a sharp knife around the edges to loosen from pan.  Place a platter down on top of baking pan.  Carefully turn platter and pan over.  Allow pan to sit on top of cake for 5 minutes so the brown sugar topping can drip over the cake.  Remove pan and cool for a minimum of 30 minutes.

Tiki Cocktail

2 ounces strawberry margarita
3 ounces pineapple juice
2 ounces orange juice
1 ounce Captain Morgan Original Spiced Rum

Fill a hurricane glass with ice.  Pour strawberry margarita over ice.

Fill a cocktail shaker with ice and add remaining ingredients.  Cover and shake vigorously.

Strain over margarita.