Pina Colada Trifle

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) box pineapple cake mix or 1 (18 1/4 ounce) box banana cake mix
• 1/2 cup vegetable oil
• 1 cup lemon yogurt (from two 6 ounce containers)
• 3 eggs
• 1 1/2 cups heavy cream
• 2 teaspoons rum extract
• 1 1/2 cups marshmallow cream
• 2 (8 ounce) cans crushed pineapple in juice, undrained
• 1 cup shredded coconut
• 2/3 cup maraschino cherry
• 1/4 cup coconut, toasted for garnish, if desired (optional)

Recipe

• 1 heat oven to 350 degrees. coat 13x9" baking pan with nonstick cooking spray.
• 2 in a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
• 3 increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
• 4 spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
• 5 cool on wire rack for 15 minutes. remove cake from pan and cool on rack completely.
• 6 trim off about 1" from edges and reserve for snacking. cut cake into 1" cubes.
• 7 in a large bowl, beat heavy cream and rum extract until stiff peaks form. gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
• 8 place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
• 9 sprinkle half of the coconut and scatter half of the cherries over cubes.
• 10 spoon half of the whipped cream mixture evenly over cubes. repeat layering.
• 11 cover with plastic wrap; refrigerate for at least 3 hours.
• 12 garnish with toasted coconut, if desired, before serving.