Some would think I am a strange woman. I love kitchen gadgets. Anytime I am in a department store, such as Bed or Bath & Beyond or Wal-Mart, I find myself drawn to the kitchen section. However, the best and my favorite kitchen accessories are sold at Pampered Chef Parties. They’re a bit more expensive but worth the extra cost.

I recently attended a Pampered Chef Party in the home of Lois Ann Sheppard….and yes I did purchase a few “thingamajigs.” One of the best parts of being at one of these parties, a meal is prepared by the hostess (Lois Ann) and consultant. The consultant demonstrates the Pampered Chef products as she prepares the main course.  This meal she prepared was Turkey Chili. Lois Ann had prepared a ground beef chili for those that prefer beef over turkey, a fruit tray and this delicious Pina Colada Upside Down Cake. I asked Lois Ann if she would email me the recipe for the cake. The email never came BUT when she delivered my order, she included a Pamper Chef recipe booklet titled “Season’s Best Recipe Collection” which contained the cake recipe.

Lois Ann’s daughter, Cindy, attends the Church of the Rock, Bridge City and Lois Ann also gave me the church’s new cookbook titled “Recipes that Rock.” I have started reading it and maybe soon (with the church’s permission), I will pass one those recipes along to the Record. The book has 138 pages of down home cooking type recipes. If interested in acquiring one of these books, I suggest you call the church (Phone 738-2720).

Here is the recipe for the Pina Colada Cake. I’m especially pleased to have the Pina Colada cake recipe because one of Mac’s favorite desserts is Pineapple Upside Down Cake and I LOVEEEEE ANYTHING made using coconut.  It will be one of our favorite KEEPERS.

Thank you Lois Ann, my thoughtful friend for the two cookbooks…and I sure like my new Pampered Chef kitchen gadgets.

• 1⁄4 cup (1/2 stick) butter
• 1 cup packed dark brown sugar
• 1 medium pineapple (I would use canned sliced pineapple)
• 1⁄2 cup maraschino cherries (15 – 20 cherries)
• 1 pkg. (18.25 oz.) yellow cake mix
• 3 eggs
• 1 can (13.25 oz.) unsweetened coconut milk (not sweetened coconut cream)
• 1 tsp. rum extract
• 1⁄2 sweetened flaked coconut

Preheat oven to 350o.  Melt butter in 12’ skillet (do not use stainless still cookware).  Brush sides of skillet with butter.  Remove from heat; sprinkle with brown sugar over the buttered skillet and set aside.  Cut off top and bottom of pineapple, creating a flat base, slice off rind from top to bottom.  Cut pineapple into 12 slices; remove core.  Cut slices in half.  Arrange 22 of the pineapple slices around outer edge of skillet; place one cherry in center of pineapple ring and additional cherries around outside of ring. 

Combine cake mix, eggs, coconut milk and rum extract; in a stainless steel bowl, using a whisk, whisk until well blended.  Carefully pour batter over pineapple.  Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Meanwhile place coconut into microwave safe bowl; microwave on high for 2-3 minutes or until toasted, stirring after each 10 second interval.  Remove cake from oven to a rack to cool; cool 5 minutes.  Invert cake onto large round platter; gently press coconut around top edge and sides of cake.  Yield: 16 servings.