1 yellow cake mix
1 (3 1/2 oz.) pkg. instant coconut cream pudding
4 eggs
1 c. water
1/2 c. oil
1/2 sm. bottle rum extract

FROSTING:

1 (9 oz.) can drained crushed pineapple
1 (3 1/2 oz.) pkg. coconut cream instant pudding
1/3 c. water
1 tsp. rum flavoring
1 (9 oz.) container Cool Whip

CAKE: Mix all ingredients together and bake in a greased 9"x13" pan. Bake as directed on box.

Mix frosting. Beat pineapple, dry pudding mix, water and rum together. Fold in Cool Whip and spread on cooled cake.