TOTAL TIME:

Prep Time: 10 min.

Cook Time: 1 hour

YIELD: 10 servings.

I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! Shannon Dobos, Calgary,

Alberta

Ingredients:

1/3 cup coarsely chopped macadamia nuts

1/2 cup sweetened shredded coconut

1 can (20 ounces) crushed pineapple, undrained

1/3 cup white rum

1 package white cake mix (regular size)

1/2 cup butter, melted

1/2 cup warm water

Whipped cream & maraschino cherries, optional

Directions:

1. Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water

2. Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

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