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 in juice, well drained
Whipped cream, pineapple slices, maraschino cherries, 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 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 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. Store in refrigerator.

If cake mix with pudding in it is used, omit pudding mix.