Pineapple Rum Torte - cooking recipe

Ingredients

1 (2 layer size) pkg. yellow cake mix
3 eggs
1 c. rum
1/2 c. water
1/3 c. oil
2 2/3 c. (7 oz.) coconut
1 (20 oz.) can crushed pineapple in juice
1 (4-serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) thawed Cool Whip whipped topping
2 cans peach pie filling with peaches
Bisquick
peach Schnapps
rum (151 proof)
1/2 c. butter
1/4 c. sugar
1/4 c. flour
2 tsp. ground cinnamon
1 1/2 c. crushed pineapple
1 egg
1/2 c. sugar
1 Tbsp. butter, melted
1 1/2 c. shredded coconut

Preparation

Combine and mix first 4 ingredients until crumbs are formed; then work with hands, until it is soft dough.
Press into bottom of a 9 x 9 x 2-inch pan with 1/2 inch extending up sides.
Prick bottom and bake at 350\u00b0 for 15 minutes or until crust begins to form.