Pineapple Coconut Rum Cake

Photo: flickr user bbebopr

Ingredients

1 (18 1/2 oz). pkg. yellow cake mix

1 (3 3/4 oz). pkg. instant vanilla pudding mix

1 (15 oz). can Coco Lopez cream of coconut

1/2 cup plus 2 tbsp. rum

cup vegetable oil

4 eggs

1 8 oz. can crushed pineapple (well drained)

Preparation

Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple. Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish with

Temperature: 350

Baking Time: 50-55 minutes.