1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1 (15 oz.) can Coco Lopez cream of coconut
1/2 c. plus 2 tbsp. rum (Bacali White)
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained

Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple.

Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly.

Garnish with whip cream, pineapple chunks, cherries and toasted coconut if desired.

(Reed McKenzie's Grandma)