• Preheat your oven to 350°F. Prepare a 9x13 baking dish with nonstick cooking spray and set it aside.

For the Cake

• In a large mixing bowl, beat together (1) 13.25-ounce box yellow cake mix, 1 cup crushed pineapple (with the juice), ⅓ cup vegetable oil, 3 large eggs, and 1 teaspoon rum extract. Use a hand or stand mixer on medium speed for about 2 minutes, until the mixture is smooth and well combined.

  Pour the batter into your prepared baking pan and smooth out the top with a spatula.
• Bake for 20–30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Don’t overbake! Let the cake cool completely in the pan on a wire rack.

For the Soak

• In a medium mixing bowl or large measuring cup, whisk together 1 cup cream of coconut, ½ cup pineapple juice, 2 tablespoons fresh lime juice, and 2 teaspoons rum extract. If your cream of coconut is separated or lumpy, give it a spin in the blender or a quick whisk to combine and smooth it out.
• Once the cake is fully cool, use a skewer or fork to poke holes all over the top surface. Slowly pour the coconut-pineapple mixture over the cake, letting it sink in evenly. Let it sit for 10–20 minutes so the liquid soaks in fully.

For the Frosting

• In a large mixing bowl, whip 3 cups of cold heavy whipping cream with a hand mixer or stand mixer with a whisk attachment on medium-high speed until soft peaks form. Add ½ cup cream of coconut, ½ cup powdered sugar, 1 teaspoon rum extract, and (1) 3.4-ounce box dry coconut cream pudding mix. Continue whipping until stiff peaks form and the mixture holds its shape. Don’t overmix, or it could turn grainy.
• Once the cake has absorbed the soak, spread the whipped coconut frosting generously over the top. Cover and place in the fridge for 1-2 hours to allow the flavors to meld.
• Sprinkle toasted shredded coconut and dot with maraschino cherries.
• Serve chilled and ENJOY!