Cut off the top of the angel food cake, about 1 inch from the top.

Carefully scoop out a tunnel in the bottom part of the cake, leaving 1 inch of cake on the sides and bottom.

In a bowl, mix the dry vanilla pudding mix with the crushed pineapple (including the juice).

Let the pudding and pineapple mixture stand for a few minutes to thicken.

In a separate bowl, whip 1 cup of whipping cream until stiff peaks form.

Gently fold in the chopped pecans, sliced strawberries, and the pineapple mixture into the whipped cream.

Sprinkle rum around the inside of the cake tunnel and on the top of the cake.

Fill the tunnel in the cake with the cream mixture.

Replace the top of the cake, pressing gently to seal.

Whip the remaining 1 cup of whipping cream until stiff peaks form.

Add any remaining cream mixture that didn't fit into the cake to the freshly whipped cream.

Frost the entire cake with the whipped cream mixture.

Decorate the frosted cake with whole strawberries and pecan halves.