1 box coconut cake mix (your favorite)
1 (16 oz.) can crushed pineapple with juice
1 (20 oz.) can pineapple tidbits, drained
2 tbsp. rum - regular or coconut (or can use 1 tsp. rum extract)
15 to 20 maraschino cherries
1/2 cup flaked coconut
3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350°F.

In a 9x13-inch pan, dump in crushed pineapple and juice, drained pineapple tidbits, and rum. Mix everything together, then spread it out evenly in the pan. Distribute maraschino cherries over the top, and press them down into the pineapple. Top fruit with dry cake mix, spreading it out evenly. Sprinkle flaked coconut over the top of the cake mix.

Melt butter and pour it evenly over the top of the cake mix. Do not mix it in - let it float on the top.

Bake at 350°F for one hour, until the coconut is brown and crispy.

Submitted by: Meredith Brasca