MAKES 1 (9 × 13-INCH) CAKE
We live in the Midwest where winters can be harsh and cabin fever can be contracted very easily. When the doldrums arrive, prepare this tropical treat and you will swear you see palm trees swaying.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Pour the pineapple with the juice evenly into the prepared pan. Spoon the cream of coconut evenly over the pineapple. Sprinkle the maraschino cherries evenly over all. Sprinkle the cake mix evenly over the fruit. Distribute the butter slivers evenly over the top.
Bake the cake for 40 to 45 minutes or until golden. Cool completely before serving.
tips: If you like a little more crunch, sprinkle the cream of coconut with about ⅔ cup of sweetened, flaked coconut and proceed as the recipe directs.
Canned cream of coconut is a thick, sweet mixture commonly sold for cocktails. It is typically found in the mixed drink section of your grocery store. It should not be confused with coconut milk.