Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/3
cup vegetable oil
1/4
cup water
1
cup canned crushed pineapple, undrained
2
teaspoons coconut extract
1
teaspoon rum extract
3
eggs
1/2
gallon coconut ice cream
1 1/2
cups shredded coconut
1
jar (12 oz) pineapple ice cream topping
1
teaspoon rum extract
24
maraschino cherries
Preparation
Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups.
In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.
Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.
To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.
In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes. Garnish each cupcake with cherry. Serve immediately.
