Recipe from Germania's Membership

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Pina Colada Trifle

Ingredients:

• 1 box (18.25 ounces) pineapple 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 cans (8 ounces each) crushed pineapple in juice, un-drained
• 1 cup shredded coconut
• 2/3 cup maraschino cherries
• 1/4 cup toasted coconut for garnish
• 1/4 cup of toasted almonds (optional)

Directions:

Heat oven to 350 F. Coat 13 x 9 x 2-inch 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. Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake for about 20 minutes. Remove cake from pan and cool completely. Trim off about 1 inch from edges. Cut cake into 1-inch 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 juice.

Place half of the cake cubes in a 14- to 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 and almonds, if desired, before serving.

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