Step 1

Preheat oven to 350 degrees.

Step 2

In a small saucepan, combine the butter and brown sugar.

Step 3

Heat the mixture over medium heat until butter melts and sugar has melted.

Step 4

Remove mixture from heat and whisk in the rum.

Step 5

Place caramel on the bottom of a 10 inch cast iron skillet.

Step 6

Arrange pineapple rings on top of caramel and place a cherry inside each pineapple ring.

Step 7

In a mixing bowl, beat together the butter and the sugar until creamy.

Step 8

Add eggs one at time and then beat in vanilla and the rum.

Step 9

In a separate bowl, whisk together the flour, baking powder, salt and baking soda.

Step 10

Slowly add dry ingredients to wet ingredients alternately with the buttermilk.

Step 11

Mix in the coconut.

Step 12

Pour cake over the fruit.

Step 13

Bake for 40 minutes or until cake is golden and begins to pull away from the side.

Step 14

Allow cake to rest in the skillet for 10 minutes.

Step 15

Place a serving tray over the skillet and carefully invert cake onto the plate; serve.