1 (18-1/2 oz.) pkg. yellow cake mix
1 (3-3/4 oz.) pkg. instant vanilla pudding & pie filling mix
1 (15 oz.) can cream of coconut
1/2 c. plus 2 tbsp. rum
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, drained

FOR GARNISH:

Whipped cream
Pineapple chunks
Maraschino cherries
Toasted coconut

If using cake with pudding in the mix, omit pudding mix.

Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 c. rum, oil and eggs. Beat on medium speed for 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 a table knife, poke holes about 1 inch apart in cake almost to the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish.