Pina Colada Tube Cake

• 1 package white cake mix (regular size)
• 1 package (3.4 ounces) instant coconut cream pudding mix
• 1 cup canola oil
• 3/4 cup water
• 2 large eggs, room temperature
• 1/4 cup rum
• 1 cup drained crushed pineapple
• 2 cups confectioners' sugar, divided
• 2 tablespoons unsweetened pineapple juice
• 1/4 cup cream of coconut
• 1 tablespoon rum
• 1/4 cup sweetened shredded coconut

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
3. In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
4. In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

white cake, canola oil, water, eggs, rum, pineapple, sugar, pineapple juice, cream of coconut, rum, coconut

Taken from www.tasteofhome.com/recipes/pina-colada-tube-cake/ (may not work)