1 (14.5 oz.) pkg. chocolate almond cake mix
1 (14.5 oz.) pkg. banana walnut cake mix
Pineapple Filling (below)
2 tbsp. rum (optional)
1 (9.5 oz.) pkg. whipped chocolate frosting mix or 1 (7.2 oz.) pkg. fluffy chocolate frosting mix

Prepare cake mixes as directed on packages. Cool cakes 5 to 7 minutes; remove from pans. Cool completely. Place on baking sheet and freeze, uncovered, until firm (about 2 hours.

Prepare Pineapple Filling. Split cakes to make 4 layers. Place 1 chocolate layer rounded side down on plate; drizzle with 2 teaspoons of the rum. Spread 1/3 of the Pineapple Filling (about 1 cup) over rum. Repeat with 1 banana layer and 1 chocolate layer. Top with 1 banana layer rounded side up. Prepare frosting mix as directed on package; frost top and sides of cake.

Pineapple Filling: Beat 1 1/2 cups whipping cream and 2 teaspoons vanilla in chilled bowl until stiff. Fold in 1 (8 1/4 ounce) can crushed pineapple (well drained).

Note: Celebration Cake can be made up to 1 month ahead of time, then filled, wrapped and frozen unfrosted. Thaw and decorate cake the same day it is served. (Thawing takes about 5 hours; cake can be frosted and decorated before it is completely thawed.)