1 yellow cake mix, without pudding (18 1/2 oz.)
1 pkg. instant vanilla pudding (3 oz.)
15 oz. cream of coconut, divided
1/2 c. plus 2 tbsp. rum, divided
1/3 c. vegetable oil
4 eggs
8 oz. crushed pineapple, well drained

Combine cake mix, pudding, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium for 2 minutes. Stir in pineapple. Pour into well greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes. Cool slightly. Remove from pan. With a knife or skewer poke holes about 1 inch apart almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. Garnish with whipped cream, cherries and toasted coconut, if desired.