Easy Pina Colada Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In a large mixing bowl combine cake mix, pudding mix, 1/2 c. cream of coconut, 1/2 c. rum, oil and eggs.
3. 3
   Beat on medium speed for two minutes.
4. 4
   Stir in pineapple. Pour into well-greased and floured 10-inch bundt or tube pan. Bake 50 to 55 minutes, cool 10 minutes.
5. 5
   Remove from pan.
6. 6
   With a table knife or skewer, poke holes about 1 inch apart in the cake. The
7. 7
   holes should go almost to the bottom of the cake.
8. 8
   Combine remaining cream of coconut and remaining 2 Tbsp. of rum.
9. 9
   Slowly spoon over cake.
10. 10
    Store in refrigerator.
11. 11
    To garnish use whipped cream, pineapple chunks, maraschino cherries and/or toasted almonds.