1 (18 ounce) can crushed pineapple, drained
1 (2 ounce) package instant pineapple pudding mix
2 eggs, beaten
1 cup vegetable oil
4 eggs
1 cup milk
2 tablespoons vanilla extract
2 cups white sugar
1 1/2 teaspoons milk
1 (2 ounce) can coconut rum flavored liquor
1 (8 ounce) container frozen whipped topping, thawed
8 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter, melted
1/2 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Place crushed pineapple on a medium baking sheet. Drizzle with pudding mix. Roll the pineapple into a 12 inch rectangle.
Spoon the brown sugar over the pineapple. Top with coconut rum and whipped topping. Dust lightly with melted butter.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the filling and topping: In a large bowl, beat 2 cups of powdered sugar, 1/2 cup white sugar, milk and coconut rum until light and fluffy. Beat in the egg and oil. Beat in the flour, baking powder and salt. Mix well and