1-Getting Started: First, preheat your oven to 350°F and spray a 9×13 baking dish with baking spray. This simple step helps the cake release easily and ensures even baking. In a bowl or mixer, combine the cake mix, crushed pineapple, oil, and eggs as listed in the ingredients section.

2-Getting Started: Beat on low speed for 30 seconds, then switch to medium speed for 2 minutes. This mixes everything smoothly and incorporates air for a lighter texture. Pour the batter into your prepared dish and smooth the top for an even bake.

3-Baking and Adding Flavor: Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool on a wire rack for 30 minutes. Gently poke holes all over the cake with a fork to prepare for the filling.

4-Baking and Adding Flavor: In another bowl, whisk together the cream of coconut, pineapple juice, and rum extract. Slowly pour this mixture over the cake, letting it soak in for extra moisture and taste. Allow the cake to cool fully before moving on.

5-Frosting and Serving: For the frosting, whisk the pudding mix and milk until thickened, then fold in the whipped topping and drained crushed pineapple. Spread it evenly over the cooled cake and top with toasted coconut if you like. Cut into squares before serving for a neat presentation.