Easy Pina Colada Cake - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0.
In a large mixing bowl combine cake mix, pudding mix, 1/2 c. cream of coconut, 1/2 c. rum, oil and eggs.
Beat on medium speed for two minutes.
Stir in pineapple. Pour into well-greased and floured 10-inch bundt or tube pan. Bake 50 to 55 minutes, cool 10 minutes.
Remove from pan.
With a table knife or skewer, poke holes about 1 inch apart in the cake. The
holes should go almost to the bottom of the cake.
Combine remaining cream of coconut and remaining 2 Tbsp. of rum.
Slowly spoon over cake.
Store in refrigerator.
To garnish use whipped cream, pineapple chunks, maraschino cherries and/or toasted almonds.