1 (8 oz.) pkg. yellow cake mix
3 eggs
1 (3 1/2 oz.) pkg. vanilla instant pudding mix
3/4 c. vegetable oil
1 c. flaked coconut
1 tbsp. grated orange rind
1/2 c. water
1/4 c. light rum

TOPPING:

1 (8 oz.) crushed pineapple in juice
1 c. sugar
1/2 c. butter
1/3 c. light rum

Combine cake mix, pudding mix, oil, coconut, orange rind, eggs, water and rum in large bowl. Beat 4 minutes. Pour into lightly greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 10 minutes or until cake springs back when touched. Cool on rack for 10 minutes.