Ingredients for 16 servings:
1. 18 ounces yellow cake mix (Butter Recipe My Favorite)
2. 3 1/2 ounces French vanilla instant pudding
3. 3 1/2 ounces instant coconut cream pudding mix
4. 2 cups milk
5. 8 ounces light cream cheese or 8 ounces low-fat cream cheese
6. 6 ounces pineapple rum or 6 ounces coconut rum
7. 40 ounces crushed pineapple (1.5 cans)
8. 16 ounces Cool Whip (Store Brand or French Vanilla)
9. 1 1/3 cups water
10. 1/3 cup vegetable oil
11. 3 large eggs

Directions:
1. Bake cake mix as box says too in a 9×13 pan.
2. Let cake cool down.
3. Mix puddings, milk, cream cheese, and rum.
4. Cool mixture in fridge for 1-2 hours.
5. Spread pudding mix on cake.
6. Add crushed pineapple on top.
7. Top with Cool Whip.
8. Cool in fridge for 1-2 hours before serving.