Hawaiian Angel Cake

1 package Betty Crocker white angel food or lemon chiffon cake mix
3 1/2 cups chilled whipping cream
1 cup powdered sugar
pineapple filling, below
coconut filling, below
2 teaspoons rum flavoring
1 1/2 cups crushed peanut brittle, about 1/2 pound or chopped salted peanuts

Bake and cool cake as directed on package. Remove from pan. Split cake to make 3 layers. To split, mark side of cake with wooden picks and cut with long serrated knife. Beat whipping cream and powdered sugar in chilled bowl until stiff. Prepare fillings. Spread Pineapple Filling between first and second layers. Spread Coconut Filling between second and third layers. Stir rum flavoring into remaining whipped cream mixture; frost side and top of cake. Sprinkle with peanut brittle; press lightly. Refrigerate until chilled, at least 2 hours. Or cake can be frozen; thaw in refrigerator 2 to 3 hours before serving. Refrigerate any remaining cake.

Pineapple Filling: Fold few drops green food color, 1 1/2 teaspoons vanilla and 1 can, 8 1/4 ounces crushed pineapple, well drained into 2 cups of the whipped cream mixture.

Coconut Filling: Fold few drops red food color, 1 1/2 teaspoons vanilla and 1/2 cup flaked coconut into 2 cups of the whipped cream mixture.