upside down tropical cake

Ingredients For upside down tropical cake

• IN A 9X13 CAKE PAN, MELT 1/2 CUP OF BUTTER IN A 350 DEGREE OVEN. SPRINKLE ON TOP OF MELTED BUTTER (IN THIS ORDER):
• 1 c

  brown sugar, firmly packed
• 1/2 c

  pecans, chopped
• 3/4 c

  flaked coconut
• 1

  (20 ounce) can crushed pineapple-drained (save juice)
• THEN IN A LARGE MIXING BOWL, COMBINE:
• 1/2 c

  cooking oil
• 3

  eggs
• 2 c

  sugar
• 2 tsp

  baking powder
• 1/2 tsp

  baking soda
• 1 tsp

  salt
• 1 tsp

  vanilla extract
• 1/2 tsp

  rum extract---optional
• 1/4 tsp

  cinnamon
• 1/2 c

  evaporated milk
• 3 c

  all purpose flour, sifted
• plus

  the juice drained off pineapple