1 1/2 pk Butter recipe cake mix
1/3 c  Light rum
6 oz Instant vanilla pudding
1 1/2 c  Water
4    Jumbo eggs
1/4 c  Salad oil

-FROSTING –
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish

Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased
and floured cake pans and bake at temperature listed on the box. Divide
each layer into 2 layers-so you end up with 6 layers total. Soak the
pineapple with the rum for about 30 minutes. Mix in pudding and let sit
until in a gelled state. Whip the two pints of heavy whipping cream, (put
metal mixing bowl in freezer along with beaters before whipping for best
results-I also put pints into freezer for several minutes before whipping
too.) Whip cream until firm-watch it so it doesnt become butter-thats
going too far! Then fold in the pudding mixture into the whipped
cream-carefully. Toast the coconut in oven til lightly browned. Alternate
layers of cake with layers of thick whipped cream. Garnish with toasted
coconut and cover with plastic wrap tightly and place in refrigerator until
the next day. I have found that if you do not wait and let these flavors
meld for atleast 8 hours, you end up taking a bite of cake and frosting
that has pieces of pineapple loaded with rum and just doesnt taste good