1 pkg. pineapple cake mix (no pudding)
1 c. unsweetened pineapple juice
1/2 c. creme de coconut
3 tbsp. light rum

Use 1 (20 ounce) can of crushed unsweetened pineapple. Separate the juice from the pineapple, saving the pineapple for the frosting. If necessary, press the pineapple through a strainer to obtain the full cup of juice.

Prepare cake according to package directions, replacing the water with the pineapple juice, creme de coconut and rum. Bake according to package directions and let cool, then prepare frosting as below and apply.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. instant vanilla pudding
1 c. whole milk
1/4 c. creme de coconut
1 tsp. light rum
Shredded coconut
Crushed pineapple

Blend cream cheese, pudding mix and all liquids. Fold in crushed pineapple. Spread over cake. Sprinkle shredded coconut if desired.