Pineapple Rum Torte

Directions

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