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

Mix all ingredients together. Beat at medium speed for 2 minutes. Pour into well greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes.

Garnish with toasted coconut, whipped cream, and/or pineapple sherbet.