Step 1

Preheat oven to 350°F. Line 24 muffin cups with paper liners.

Step 2

Blend cake mix, pineapple, water, eggs and oil in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Fold in 1/2 cup coconut flakes.

Step 3

Divide batter into muffin cups. Bake 15 to 18 minutes, until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.

Step 4

Frost cupcakes and decorate with remaining coconut flakes, maraschino cherries, pineapple and paper umbrellas.