1/3 c. dark rum (I use light)
1 pkg. (4-serving size) Jello coconut cream flavor instant pudding
1/4 c. oil
1 pkg. (2-layer size) white or yellow cake mix
4 eggs
1/2 c. water

Blend all ingredients in large mixing bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 8 or 9 inch layer pans. (I use a bundt pan.) Bake at 350 degrees for 25 to 30 minutes, until cake springs back when lightly pressed. DO NOT UNDER-BAKE. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut (if desired). Chill. Refrigerate leftover cake.

PINA COLODA FROSTING:

Combine:

1 can (8 oz.) crushed pineapple IN JUICE
1 pkg. (4-serving size) Jello coconut cream flavor instant pudding
1/3 c. dark rum (I use light)

Beat until well blended.

Fold in:

1 container (9 oz.) whipped topping.