For this recipe you will need a 3-pack container of Wicked Lix Coconut Rum Pineapple Chunks, Mandarin Orange Slices and Maraschino Cherries. Drain fruit bites, reserving the remaining liquids in jars. Halve the pineapple chunks and maraschino cherries.
- 6 TBS butter + 2/3 cup butter
- 1 C softened brown sugar
- 1 C granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 C sifted all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Melt 6 TBS butter in bottom of 10”round pan. Soften 1 C of brown sugar by adding it to melted butter and stir in 2 TBS of Wicked Lix Coconut Rum Maraschino Cherry liquid. Spread paste evenly over bottom of pan.
Arrange Wicked Lix Coconut Rum Mandarin Orange Slices along outer edges of pan to form a circle. Arrange Wicked Lix Coconut Pineapple Chunks in small circles within the outer circle and place Wicked Lix Coconut Maraschino Cherry halves in the center of the pineapple circles. (TIP: Remember to place cherries with cut side up so that when cake is turned upside down, the round side of the cherries are presented). See photo for pattern illustration, or get wicked and create your own design!
Cream together 2/3 C butter and 1 C granulated sugar until light. Add 2 eggs and 2 teaspoons vanilla; beat until fluffy. Sift together dry ingredients; add alternately with 1 C of any combination of the reserved Wicked Lix Coconut Rum liquids, beating after each addition.
Spread over Wicked Lix fruit arrangement in bottom of pan. Bake at 350° for 40-45 minutes. Cool 5 minutes; invert on plate. Garnish with whipped cream.
Note: If any Wicked Lix fruit bites are remaining, chill and serve as hors d’ouevres. If any Wicked Lix liquid is remaining, may add ¼ C to a pint of heavy whipping cream for a Wicked Dollop. Enjoy!