Bacardi Pina Colada Cake

Bacardi Pina Colada Cake 1 package white cake mix 1 (4 ounce) package instant coconut cream pudding mix 1/3 cup dark rum 4 eggs 1/2 cup water 1/4 cup oil Frosting 1 (8 ounce) can crushed pineapple, in juice 1 (4 ounce) package instant coconut cream pudding mix 1/3 cup dark rum 1 (9 ounce) container frozen whipped topping, thawed Preheat oven to 350 degrees F. Grease and flour 2 9-inch layer pans. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute. Beat on medium speed, scraping bowl frequently, 3 minutes. Pour batter into prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. Remove pans; cool completely. Fill and frost layer cake. Sprinkle with coconut. Refrigerate cake (and any leftover cake). FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended. Fold in whipped topping.