1 (18.25 ounce) package yellow cake mix
1 (1 ounce) square chocolate candy candy
1 (3 ounce) package instant vanilla pudding mix
1 cup buttermilk
1/4 cup evaporated milk
1 teaspoon orange extract
1/4 cup orange juice
1 cup light rum
1 cup fresh orange juice
1 egg
1 cup finely chopped dried cranberries
1 cup chopped walnuts
1 cup flaked coconut
1 cup water
1 cup flaked coconut
1 (8 ounce) can evaporated milk
1 (3.5 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant orange pudding mix
1 (20 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Place cake mix on bottom of prepared pan, wrap foil around edges to prevent sticking. Press 1 tablespoon of filling into center of each foil layer.
Bake in preheated oven for 45 minutes. Remove foil and slice cake 90 degrees to allow for steam to escape. Cool before removing foil. Cut into pieces by cutting 1/2 inch from top edge and 1 or 2 inches from bottom. Refrigerate for 2 hours, until set. Serve cake chilled or in a container with whipped topping.