EASY PINA COLADA CAKE

1 (18 1/2 ounce) package yellow cake mix*
1 (3 3/4 ounce) package instant vanilla pudding and pie filling mix
1 (15 ounce) can Coco Lopez Cream of Coconut, divided use
1/2 cup plus 2 tablespoons rum, divided use
1/3 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple, well drained
GARNISHES:
Whipped cream, pineapple chunks, maraschino cherries, toasted coconut

Preheat oven to 350 degrees F.

In large bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch tube pan.

Bake 50 to 55 minutes. Cool slightly. Remove from pan. With 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.

Garnish before serving. Store in refrigerator.

*lf cake mix with "pudding in" is used, omit pudding mix.

Makes 1 (10-inch) Bundt cake
From: Recipelink.com
Source: Recipe booklet: Coco Lopez Cream of Coconut Creations, Borden, Inc., not dated (probably the 1980's)