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Parent Category: Recipes
1 box pineapple or banana cake mix
1/2 cup vegetable oil
1 cup lemon yogurt
3 eggs
1 1/2 cups heavy cream
2 tsp rum extract
1 1/2 cups marshmallow cream
2 cans 8 oz each crushed pineapple in juice, undrained
1 cup shredded coconut
2/3 cup maraschino cherries
1/4 cup toasted coconut
Heat oven to 350 degrees.* Coat baking pan with cooking spray. In a bowl, beat cake mix, oil, yogurt and eggs 30 seconds then increase speed and beat 2 min.
Spoon batter into pan and bake 35 min. or until done. Cool 15 min. Remove cake from pan. Cut cake into cubes. In a bowl, beat cream and rum until stiff peaks form. Fold in the marshmallow. Fold in pineapple with its juice. Place half of the cake cubes in a trifle dish, press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture over cubes. Repeat layering. Cover with plastic wrap, refrigerate 3 hours. GARNISH WITH TOASTED COCONUT BEFORE SERVING. Makes 16 servings
