Pig Pickin' Cake

Cake
2 Preheat oven to 350 degrees F and grease a 13x9-inch pan - set aside. 
12 Remove 2 tablespoons of the mandarin orange liquid and replace with 2 tablespoons of spiced rum (optional). 
3 Add the cake mix, butter, vanilla and eggs to the bowl of an electric mixer and blend on low for about [timer minutes=0]1 minute[/timer].
4 Add the oranges and the reserved juice to the bowl. Mix on medium speed for about [timer minutes=0]2 minutes[/timer].
5 Spoon into the prepared baking pan. 
13 Bake at 350F for [timer minutes=0]25 to 35 minutes[/timer] or until a toothpick inserted in center comes out clean. Let cool completely.
Frosting
8 Blend the instant pudding mix, 1/2 cup Confectioner's, and reserved pineapple juice - set aside.
9 Whip the cream with the remaining 1/4 cup Confectioner's sugar until soft peaks form.
10 Gently fold into the pudding mixture. Pat any remaining moisture off the pineapple with paper towel - fold into the topping.
11 Spoon on the top of the cake. Refrigerate at least [timer minutes=0]4 hours[/timer] - overnight is better. Be sure to keep leftovers in the fridge!