1 pkg. Duncan Hines pineapple cake
1 can crushed pineapple (8 oz.)
1 can pineapple rings (8 oz.)
2 egg whites
2 c. sugar
2 sticks butter, room temp.

Prepare cake as instructed on package. Squeeze all the juices from the crushed pineapple and save it. When cake is done and on serving plate, spoon the juice over the top and let it absorb it. Whip the 2 egg whites until stiff. Add the sugar and butter and make it creamy. Add the crushed pineapple and frost the cake. Garnish it with the pineapple rings cut in halves and add a cherry to each one. Refrigerate at least 4 hours before serving.