Easy Pina Colada Cake

• 1 pkg. yellow cake mix
• 1 small pkg. instant vanilla pudding
• 1 15 oz. can Coco Lopez cream of coconut
• 1/2 c. plus 2 Tbsp. rum
• 1/3 c. vegetable oil
• 4 eggs
• 1 8 oz. can crushed pineapple drained (or use fresh)

1. Preheat oven to 350u0b0.
2. In a large mixing bowl combine cake mix, pudding mix, 1/2 c. cream of coconut, 1/2 c. rum, oil and eggs.
3. Beat on medium speed for two minutes.
4. Stir in pineapple. Pour into well-greased and floured 10-inch bundt or tube pan. Bake 50 to 55 minutes, cool 10 minutes.
5. Remove from pan.
6. With a table knife or skewer, poke holes about 1 inch apart in the cake. The
7. holes should go almost to the bottom of the cake.
8. Combine remaining cream of coconut and remaining 2 Tbsp. of rum.
9. Slowly spoon over cake.
10. Store in refrigerator.
11. To garnish use whipped cream, pineapple chunks, maraschino cherries and/or toasted almonds.

yellow cake mix, instant vanilla pudding, lopez cream, rum, vegetable oil, eggs, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61932 (may not work)