CAKE:

1/3 c. dark rum or water
1 (4 serving size) pkg. Jello instant vanilla pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil

FROSTING:

1 (8 oz.) can crushed pineapple
1 (4 serving size) Jello instant vanilla pudding
1 (8 oz.) container Cool Whip

CAKE: Blend all ingredients. Beat for 4 minutes at medium speed. Pour into a greased 9x13 inch loaf pan. Bake at 350 degrees for 35-40 minutes.

FROSTING: Beat the pineapple and vanilla pudding together. Fold in the Cool Whip.