This luscious cake looks and tastes like a tropical vacation. Fresh pineapple is filled with maraschino cream, then rolled in a coconut sponge and finished with pillowy coconut frosting and cherries on top.
Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, scoop it into bowls with cherry-vanilla ice cream.