Spray an 8 inch diameter cake pan with non-stick spray. For the topping, mix brown sugar and melted butter and pour into bottom of cake pan. Assemble pineapple rings on top of butter mixture, making sure that the rings are touching each other. Place a cherry in the center of each ring. Set aside.
In a stand mixer, combine flour, sugar, coconut, baking powder, eggs, pineapple juice, butter, cinnamon, vanilla and rum extracts, and salt until combined evenly. Be careful not to over mix. Once the ingredients are combined, gently pour the batter into the pain over the pineapple and cherries.
Bake for 35 minutes or until a toothpick comes out clean. Let cake sit for about 15 minutes and then turn out gently onto a serving platter. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/tropical-upside-down-cake/