1 pkg pineapple supreme cake mix
1 (3 oz.) pkg. vanilla instant pudding
1 (15 oz.) can cream of coconut
1/2 c. + 2 tbsp. rum
1/3 c. Wesson oil
4 eggs
18 oz. can crushed pineapple, drained well
Whipped cream, pineapple chunks & maraschino cherries
Toasted coconut for garnish

Preheat oven to 350 degrees. In large bowl, combine cake mix, pudding mix, 1/2 of can of cream of coconut, 1/2 cup rum, oil and eggs. Beat at medium speed for 2 minutes.

Stir in pineapple. Pour into well greased and floured tube pan. Bake 50 to 60 minutes. Cool slightly and remove from pan. With knife poke holes 1" apart almost to the bottom. Combine remaining cream of coconut and more rum (up to 1/3 cup). Pour over cake. Chill. Cvoer with whipped cream, toasted coconut and cherries. Store in refrigerator.