Pineapple Rum Torte

• 1 pkg. yellow cake mix
• 3 eggs or equivalent
• 1 c. dark rum, divided
• 1/4 c. water
• 1/3 c. oil
• 1 (20 oz.) can crushed pineapple
• 1 small pkg. vanilla instant pudding mix
• 3 1/2 c. whipped topping, divided

1. Combine cake mix, eggs, 3/4 cup rum, water and oil in a large bowl.
2. Beat at medium speed 2 minutes.
3. Stir in 2/3 cup coconut. Pour into prepared 15 x 10-inch pan.
4. Bake at 350u0b0 for 30 to 35 minutes.
5. Cool 10 minutes.
6. Remove from pan and cool on rack.
7. Cut into 3 (10 x 5-inch) pieces.
8. Drain pineapple, reserving 1/3 cup juice.
9. Combine pudding mix, 3/4 cup pineapple, reserved juice and remaining rum.
10. Stir and fold in whipped topping.
11. Place 1 layer on plate, spread with topping mix.
12. Top with rest of pineapple. Repeat layers and cover with rest of coconut.

yellow cake mix, eggs, dark rum, water, oil, pineapple, vanilla instant pudding mix, whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189515 (may not work)