1 1/2 stick butter
2 egg yolks
1 can pineapples (chunks)
2 tbsp. rum
1 pkg. vanilla pudding
2 pkgs. biscuits or lady fingers
Whipped cream

Prepare pudding and let it cool before using. Mix butter and egg yolks and beat until smooth and fluffy (creamy). Separate juice from pineapples and mix with juice.

Combine pudding, pineapples, and butter/egg yolk cream. Break some biscuits in half and line up around springform, and also put one layer of biscuits on bottom. Sprinkle with pineapple/rum juice. Add a layer of pudding/cream mixture and a layer of biscuits; sprinkle with pineapple/rum juice, etc. The final layer should be biscuits. Refrigerate overnight.

Take out of springform and cover sides and top of cake with fresh whipped cream.