1 (18 1/2 oz.) pkg. yellow cake mix
1 pkg. instant vanilla flavor pudding & pie filling
1 (15 oz.) can Coco Lopez cream of coconut
6 oz. rum
1/3 c. oil
4 eggs
1 (8 oz.) can crushed pineapple, drained
Cool Whip, pineapple chunks, cherries for garnish

Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 4 ounces of rum, oil and eggs. Beat on medium speed for 2 minutes. Stir in pineapple. Pour into well-greased and floured 10 inch Bundt or tube pan. Bake 50 to 55 minutes. Cool for 10 minutes. Remove from pan. With a skewer or table knife, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and 2 ounces of rum and slowly spoon over cake. Chill thoroughly. Garnish as desired with the Cool Whip, pineapple chunks and cherries. Store in refrigerator.