Step 1

Preheat oven to 350°F. Drain the pineapple rings and reserve the liquid. Arrange the pineapple rings in a single layer in a 9x13-inch baking dish. Pour the liquid from the can over the rings.

Step 2

Stir together the dry cake mix and shredded coconut. Sprinkle evenly over the pineapple rings.

Step 3

Melt the butter and drizzle over the cake mix, being careful to cover as much of the cake mix with butter as possible.

Step 4

Bake for 40 minutes or until golden and cooked through.

Step 5

Serve with dollops of piña colada-flavored yogurt for extra zing, and garnish with extra pineapple chunks if desired.