Pina Colada Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding and pie filling mix
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 well drained pineapple

Preparation

Preheat oven to 350\u00b0.
In a large mixer 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.
With a table knife, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum.
Pour over cake. Chill thoroughly.
Store in refrigerator.