Pina Colada Cake

• 18 12 ounces yellow cake mix, use
• 13 cup oil (or amount on box)
• 15 ounces cream of coconut, divided
• 8 ounces pineapple, crushed
• 8 ounces maraschino cherries
• 4 eggs
• 2 teaspoons rum extract
• 12 ounces Cool Whip
• 3 ounces French vanilla instant pudding

1. In large bowl, combine cake mix, 1/2 can cream of coconut, oil (according to boxed cake mix), eggs, pineapple, maraschino cherries, and rum extract.
2. Mix at medium speed for 2 minutes.
3. Pour into well greased 13x9 pan.
4. Bake 35 - 40 minutes.
5. Cool.
6. With skewer, poke holes in cake about 1 inch apart, almost to bottom of cake.
7. Pour remaining coconut cream over cake.
8. Chill for 30 minutes.
9. Mix cool whip and 1/2 of 3 ounce box of french vanilla pudding.
10. Mix well and spread over cake.
11. Keep refrigerated.

cake mix, oil, cream of coconut, pineapple, maraschino cherries, eggs, rum, vanilla instant pudding

Taken from www.food.com/recipe/pina-colada-cake-338136 (may not work)