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INGREDIENTS:
- ½ cup unsalted butter, melted
- ⅓ cup spiced rum
- 2 pounds frozen pineapple chunks
- 1 (15.25-ounce) box yellow cake mix
- 2 cups sweetened coconut flakes
- ½ cup (1 stick) unsalted butter, cubed
- Vanilla ice cream, optional
- Whipped cream, optional
- Maraschino cherries, optional
PREPARATION:
Preheat oven to 350º F.
In a 9×13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut.
Place baking dish in oven and bake for 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt.
If the coconut begins to burn before end of cook time, cover with aluminum foil. Serve warm or cool with desired toppings. Enjoy!
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