1 (18¼ or 18½-ounce) package yellow cake mix* 1 (4-serving size) package instant vanilla flavor pudding mix 1 (15-ounce) can Coco Lopez® Cream of Coconut ½ cup plus 2 tablespoons rum 1/3 cup vegetable oil 4 eggs 1 (8-ounce) can crushed pineapple, well drained Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and remaining 2 tablespoons rum; slowly spoon over cake. Chill thoroughly. Garnish as desired. Store in refrigerator. *If cake mix with "pudding in" is used, omit pudding mix. |