1 package yellow cake mix 1/3 cup vegetable oil
1 package instant vanilla pudding 4 eggs
1 (15 ounce) cream of coconut 1 (8 ounce) can crushed pineapple, well drained
1/2 cup plus 2 tablespoons of rum
Heat oven to 350 degrees. In bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat at medium speed 2 minutes. Pour into greased and floured 10 inch tube pan. Bake 50 to 55 minutes. Cool slightly and remove from pan. With knife or skewer poke holes into cake 1 inch apart. Don't go to the bottom of cake. Mix remaining rum and cream of coconut. Pour over cake and chill thoroughly. Garnish with pineapple chunks, cherries, whipped cream and toasted coconut.
Topping: For garnish
whipped cream
pineapple chunks
maraschino cherries
toasted coconut
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