1 package yellow cake mix
\n1 package instant vanilla pudding and pie filling mix
\n1 can Coco Lopez Cream of Coconut
\n1\/2 C. plus 2 tablespoon rum
\n1\/3 C. vegetable oil
\n4 eggs
\n1 can crushed pineapple, well drained
\nwhipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish<\/p>\n
Preheat oven to 350\u00c2\u00b0. In a large mixing bowl, combine cake mix, pudding mix 1\/2 C. cream of coconut, 1\/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; 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 rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 package yellow cake mix 1 package instant vanilla pudding and pie filling mix 1 can Coco Lopez Cream of Coconut 1\/2 C. plus 2 tablespoon rum 1\/3 C. vegetable oil 4 eggs 1 can crushed pineapple, well drained whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish Preheat oven to 350\u00c2\u00b0. In a large mixing bowl, combine cake mix, pudding mix 1\/2 C. cream of coconut, 1\/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes….<\/p>\n