- 1 Box French Vanilla Cake Mix
- 3 Eggs
- 1/2 C. Vegetable Oil
- 20 oz. Can Crushed Pineapple
- 1 Jar Maraschino Cherries
- 1 c. Heavy Whipping Cream
- 1 Box Vanilla Pudding
- 1 Tbsp. Rum Extract
- 1 Bag Shredded Coconut
Bake the cake. I used a French Vanilla, but you could also use a yellow or white cake mix. Mix according to directions on the packaging, except substitute undrained crushed pineapple for the water to create a pineapple flavored cake. Bake according to the instructions on the box.
Mix pudding according to instructions. Drain the rest of the can of crushed pineapple and discard of the juice. Once the pudding has set, add the remaining crushed pineapple. Refrigerate for later.
Beat 1 c. heavy whipping cream to stiff peaks. Add 1 t. rum extract and 1 Tbsp. powdered sugar. Refrigerate until later.
Toast the coconut. To toast, spread coconut on a baking sheet and cook at 350 for about 5 minutes. The coconut around the outside edge of the pan with start to brown first. Stir and continue baking until the coconut is toasted. Set aside and let cool.
Drain the maraschino cherries, rinse, and pat dry with a paper towel. Put two cherries on six picks and set aside.
Once the cake has cooled, cut it into 1x2" pieces. Assemble the trifle by layering cake, pudding, whipped cream and coconut into hurricane glasses, repeat the layers until the glass is full. Refrigerate for at least 1 hour.
Before serving, top the trifle with whipped cream and sprinkle on toasted coconut. Garnish with cherries on the hibiscus picks and drink parasols.
Bake the cake. I used a French Vanilla, but you could also use a yellow or white cake mix. Mix according to directions on the packaging, except substitute undrained crushed pineapple for the water to create a pineapple flavored cake. Bake according to the instructions on the box.
Mix pudding according to instructions. Drain the rest of the can of crushed pineapple and discard of the juice. Once the pudding has set, add the remaining crushed pineapple. Refrigerate for later.
Beat 1 c. heavy whipping cream to stiff peaks. Add 1 t. rum extract and 1 Tbsp. powdered sugar. Refrigerate until later.
Toast the coconut. To toast, spread coconut on a baking sheet and cook at 350 for about 5 minutes. The coconut around the outside edge of the pan with start to brown first. Stir and continue baking until the coconut is toasted. Set aside and let cool.
Drain the maraschino cherries, rinse, and pat dry with a paper towel. Put two cherries on six picks and set aside.
Once the cake has cooled, cut it into 1x2" pieces. Assemble the trifle by layering cake, pudding, whipped cream and coconut into hurricane glasses, repeat the layers until the glass is full. Refrigerate for at least 1 hour.
Before serving, top the trifle with whipped cream and sprinkle on toasted coconut. Garnish with cherries on the hibiscus picks and drink parasols.
