1 (8 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla and 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 slices, maraschino cherries, and toasted coconut for garnish

Preheat oven to 350 degrees. 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 for 2 minutes. Stir in pineapple. Pour into well greased and floured 10 inch tube pan. Bake 50 to 55 minutes. Cool slightly. Remove from pan. With a table knife 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 and store in refrigerator. If cake mix with "pudding in" is used, omit pudding mix.