1 yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 (15 oz.) can Coco Lopez Cream of Coconut
1/2 c. + 2 tbsp. rum
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained

GARNISH:

Whipped cream
Pineapple chunks
Maraschino cherries
Toasted coconut

Preheat oven to 350 degrees. In large 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" tube pan. Bake 50 to 55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish. Store in refrigerator.