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Ingredients
  • 15.25 oz box yellow cake mix
  • 3 large eggs
  • 1 cup pineapple juice
  • ⅓ cup vegetable oil
  • ½ cup canned crushed pineapple drained well
  • 1 tsp vanilla extract
  • 2 tsp coconut extract divided
  • 1 ½ tsp rum extract divided
  • 32 oz store-bought vanilla frosting I use 2 (16 oz each) containers
  • toasted coconut for garnish
  • maraschino cherries (patted dry) for garnish
  • fresh pineapple wedges for garnish
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