Tropical Upside Down Cake

Here's a slightly different twist to Pineapple Upside Down Cake. The secret is the Orange Marmalade. Serve with whipped cream for a taste of the tropics.

For the Topping:

• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1/3 cup orange marmelade
• 1/3 cup crushed pineapple, drained
• 1/2 cup flaked or shredded coconut

For the Cake:

• 1/2 cup butter or margarine softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla or coconut extract
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt 
• 1/2 cup milk
• 1 tablespoon orange zest - if desired

1. Mix melted butter with brown sugar, stir in marmalade and pineapple and coconut.
2. Spread topping evenly in the bottom of a 9 inch ring mold or a 9 inch cake pan. Set aside.
3. In a mixing bowl, blend butter, sugar, eggs and vanilla, beating until light and fluffy.
4. Add dry ingredients and milk alternately and beat for about 2 minutes until batter is smooth.
5. Spread batter over topping in cake pan or ring mold.
6. Bake at 375 degrees F for about 25-30 minutes or until cake tested comes out clean.
7. Cool 5 minutes and then invert on to a serving plate.
8. Serve  warm or cold with whipped cream or ice cream.