Easy Pina Colada Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) 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 pineapple, well drained
whipped cream, pineapple chunks, maraschino cherries or toasted coconut (for garnish)

Preparation

Preheat oven to 350\u00b0.
In 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-in tube pan.
Bake 50 to 55 minutes. Cool slightly.
Remove from pan.
With a tableknife or skewer, poke holes about 1 inch apart in cake, almost to bottom.
Combine remaining cream of coconut and rum.
Pour over cake.
Chill thoroughly.
Garnish.
Store in refrigerator.