Preheat oven to 325 degrees.
Grease inside of 10" tube or 12 cup Bundt pan.
Drain all juice from pineapple (reserve).
Spread 1/2 of pineapple over bottom of cake pan.
Sprinkle 1/2 cup coconut on top of this.
Prepare cake mix, adding the pudding mix, eggs, 1/2 cup pineapple juice, vegetable oil and rum.
Add remaining pineapple and 1/2 cup coconut.
Pour batter over the pineapple and coconut already in pan.
Bake 1 hr, cool and invert on plate.
Combine butter, pineapple juice and honey.
Boil 3 min., stirring constantly; add rum.
Make holes in cake with a skewer and drizzle glaze slowly over top.