1 box yellow cake mix
Rum extract
Raspberry preserves
1 box instant vanilla pudding
1 pt. heavy (whipping) cream

Prepare cake mix as directed on box, but add 1 tsp. rum extract. When cool, split layers in half, making 4 layers. Run preserves through sieve (if seeded) and spread each cake layer with preserves, using more on the top layer. Add 1 1/2 cup milk and 2 teaspoons rum to instant pudding mix; prepare and fold in 1/2 pint whipped cream. Cover each layer with pudding mix (but not the top layer). Wrap layered cake around the sides with Saran wrap; refrigerate overnight. Unwrap sides and coat sides with 1/2 pint whipped heavy cream. Makes a very moist cake that looks pretty too.