Ingredients

Pie crust dough for a double-crust pie
1 package white cake mix, prepared according to package directions
About 3/4 cup raspberry jam
1 can ready-made creamy white frosting
1 small bag shredded coconut
12 whole maraschino cherries, cut in half

Directions

Roll pie crust dough out (1/16 to 1/8-inch thick) or use ready-made pie crust sheets. Cut circles from dough to fit bottom of paper muffin cups.

Put one circle in each paper cup in muffin tins. Put 1/2 teaspoon raspberry jam in center of each circle. Fill each cup 2/3 full with prepared white cake mix. Bake as directed on package for cupcakes. Cool and frost with white frosting. (A couple of teaspoons of raspberry jam may be added to frosting if desired.) Sprinkle with coconut and put 1/2 of a maraschino cherry in the center.