1 8-inch frozen pumpkin pie
1 8-inch frozen apple pie
1 box yellow cake mix (mixed)
1 tub vanilla frosting
1 cup shredded coconut
4 canned pineapple rings
9 maraschino cherries
2 tablespoons lemon extract (for flambé)
2 9-inch round cake pans
Defrost pies to room temperature. On top of the pumpkin pie, place well-drained pineapple rings and maraschino cherries in symmetrical pattern (think pineapple upside-down cake.) Place decorated pumpkin pie face down and centered in a 9-inch round cake pan. Remove pie from tin and cover with half of the batter. In the other cake pan, place the apple pie face down, remove tin and cover with the remaining half of the batter. Bake according to box instructions. Cool and remove from pans.
Place apple pie layer face up on very special cake plate and frost the top. Place pumpkin pie layer, pineapple-side up, on top of that. Frost the sides with remaining frosting and cover with coconut. Just before serving, pour lemon extract in the middle of the top of the cake. Gather guests around, turn out the lights and light it with a match. Everyone will gasp! Then eat it!
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