Pina Colada Cake

• 1 pkg. yellow cake mix
• 1 (4 serving size) pkg. instant vanilla pudding mix
• 1 (15 oz.) can cream of coconut, divided use
• 1/2 c. plus 1 Tbsp. light rum, divided use
• 1/3 c. vegetable oil
• 4 eggs
• 1 (8 oz.) can crushed pineapple, well drained

1. Preheat oven to 350u0b0.
2. Grease and flour Bundt pan.
3. Combine the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs in a large mixer bowl.
4. Beat on medium speed 2 minutes. Stir in pineapple.
5. Pour into prepared pan and bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes.
6. Invert cake onto a cooling rack. With a skewer, poke holes about 1-inch apart in cake, going almost to the bottom.
7. Combine remaining cream of coconut and remaining rum.
8. Slowly spoon over cake.
9. Chill thoroughly.

yellow cake mix, instant vanilla pudding mix, cream of coconut, light rum, vegetable oil, eggs, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247097 (may not work)