PINA COLADA TRIFLE

Steps:

• Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
• In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
• Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
• Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
• Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
• 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.
• Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
• Sprinkle half of the coconut and scatter half of the cherries over cubes.
• Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
• Cover with plastic wrap; refrigerate for at least 3 hours.
• Garnish with toasted coconut, if desired, before serving.