Pineapple Torte

• 1 box yellow cake mix
• 3 eggs
• 1 Tbsp. rum flavoring
• 1/2 c. water
• 1/3 c. oil
• 2 2/3 c. coconut
• 1 can (20 oz.) crushed pineapple in juice
• 1 pkg. Jell-O vanilla flavor instant pudding and pie filling
• 3 1/2 c. (8 oz.) Cool Whip

1. Combine cake mix, eggs, rum flavoring, water and oil in large bowl.
2. Beat at medium speed of mixer for 2 minutes.
3. Stir in 2/3 cup of the coconut.
4. Pour into greased and floured 15 x 10-inch pan.
5. Bake at 350u0b0 for 30 to 35 minutes.
6. Cool 10 minutes; remove from pan.
7. Cool on rack.
8. Cut into three 10 x 5-inch pieces. Drain pineapple, reserving 1/3 cup of the juice.
9. Combine pudding mix, 3/4 cup of the pineapple and reserved juice; stir to blend. Fold in whipped topping.
10. Place 1 cake layer on plate; spread with some of the topping mixture.
11. Top with half the remaining pineapple.
12. Repeat layers, ending with cake.
13. Frost cake with remaining topping mixture.
14. Cover with rest of coconut.

yellow cake mix, eggs, rum flavoring, water, oil, coconut, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672053 (may not work)