1 pkg yellow cake mix
1 (3 3/4-oz) pkg instant
vanilla pudding mix
1 (15-oz) can cream of coconut
1/2 c plus 2 T rum
1/3 c vegetable oil
4 eggs
1 (8-oz) can crushed pineapple,
well drained
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. In large mixer bowl, combine cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed of electric mixer for 2 minutes. Stir in pineapple. Pour into prepared tube pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Using a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. If desired, you can garnish cake with pineapple chunks, marashino cherries, toasted coconut and whipped cream.
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