1 pkg. yellow pudding cake mix
1 (15 oz.) can Coco Lopez Cream of Coconut
1/2 c. + 2 tbsp. rum
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained

Preheat oven to 350 degrees. Grease and flour a 10" tube pan. (Whipped cream, pineapple chunks, maraschino cherries, toasted coconut for garnish.)

Combine cake mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed for 2 minutes. Stir in drained pineapple. Pour into pan and bake for 50 to 55 minutes. Cool slightly. Remove from pan. With table knife or skewer, poke holes about 1" apart from top almost to bottom. Combine remaining cream of coconut and rum. Pour over cake and chill thoroughly.

Garnish with whipped cream, pineapple chunks, maraschino cherries and toasted coconut. Store in refrigerator until ready to serve.