I made this cake for my co-workers and they seemed to like it! Plus it is really simple. This is a two layer cake so you can use one cake mix and divide it, but I used two and made a really big one.
2 Pineapple Upside Down Cake mixes
1 Can of Cream of Coconut
1 Can of Minced Pineapple
1/4 cup Chopped Strawberries
1/4 cup Granola
Cream of TarTar
Prepare the two cake mixes per the directions on the box BUT reserve 2 of the egg whites for the frosting. Add 3 tablespoons of the Cream of Coconut. Drain the Pineapple and add it to the cake mix. Keep the juice. Add the Granola and the Strawberries to the mix. Bake at 350 until cake is done. Let cake come to Room temperature. Remove from cake pan and put on cookie sheet. Now smother the cake with the rest of the Cream of Coconut and the rum. The Cake will absorb ALL of the liquid.
In a saucepan on medium heat add the pineapple juice that you reserved, add an EQUAL amount of sugar and 1 teaspoon of vanilla. Let reduce for a few minutes. While sugar/juice mixture is dissolving/reducing beat eggwhites with 1/2 teaspoon Cream of TarTar until you get hard peaks. Add the HOT Sugar/Juice mixture to the eggwhites while they are beating! Quickly apply to your cake before the egg whites set.
This cake will need to be kept refrigerated if you dont think it will be eaten in a day. I decorated mine by sprinkling extra granola on top.