So easy . . . .
3/4 cup brown sugar
1 can pineapple slices, drained
1 box yellow cake mix
½ cup Puerto Rican rum
½ cup coconut flakes
eggs (as called for on cake mix box)
oil (as called for on cake mix box)
Grease a cake pan (size called for on cake mix box).
Spread the brown sugar on the bottom.
Arrange pineapple slices on top of brown sugar.
Place maraschino cherries around pineapple.
Prepare a box of yellow cake mix following the directions, but switching ½ cup rum for water. (If cake mix box calls for 3/4 cups water, then use ½ cup rum and ¼ cup water – you can use pineapple juice instead of water), and add coconut flakes, and mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions (350 degrees, etc). When the cake is done, loosen the edges with a butter knife. Allow it to rest for 5 minutes before flipping unto a serving plate. This cake is good, even warm and better on day 2.
This is a very moist and delicious cake – and so easy!