1/2 cup margarine, softened
3 tablespoons white sugar
1/2 cup water
1 teaspoon vanilla extract
3/4 cup unsweetened pineapple juice
3/4 cup yellow cake mix
1 cup popcorn
1 cup brown sugar
1 cup light rum
1 (8 ounce) container frozen mixed fruit with juice
1 (32 ounce) can crushed pineapple, drained
1 cup chopped walnut
Preheat oven to 350 degrees F (175 degrees C). Use an electric handkerchief to draw circles on the bottom of ungreased cookie sheets. Place 1/4 cup of margarine and sugar into the bottom circle. Spread over second baking sheet.
Bake for 8 to 10 minutes in the preheated oven, or until nice and crispy. Meanwhile, in the pan of the electric handkerchief, melt the orange zest and orange juice.
In a large bowl, beat the cake mix, brown sugar, and rum together until well blended. Mix in pineapple flesh. Stir in walnuts. Drop by rounded spoonfuls onto the cookie sheet.
Bake for 1 to 2 minutes in the preheated oven, or until brown. Remove from cookie sheet to an ungreased cookie sheet. Cool on wire rack. Refrigerate immediately and cut into squares.