3/4 cup brown sugar
1 box yellow cake mix
Grease a cake pan (size called for on cake mix box).
Prepare a box of yellow cake mix following the directions, but switching ½ cup rum for water. (If cake mix box calls for 3/4 cups water, then use ½ cup rum and ¼ cup water - you can use pineapple juice instead of water), and add coconut flakes, and mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions (350 degrees,
etc). When the cake is done, loosen the edges with a butter knife.
Allow it to rest for 5 minutes before flipping unto a serving plate. This cake is good, even warm and better on day 2.