PINA COLADA CAKE (PUERTO RICAN STYLE)

1 can Coco Lopez Cream of Coconut
1/2 cup plus 2 tablespoons Puerto Rican rum
1 box (2 layer size) yellow cake mix
1 box instant vanilla pudding & pie filling mix
4 eggs
1/3 cup vegetable oil
1 can crushed pineapple, well drained
GARNISH WITH ANY OF THESE:
whipped cream
pineapple slices
maraschino cherries
toasted coconut

Preheat oven to 350 degrees F. Well grease and flour a 10-inch bundt pan.

Mix the cream of coconut and rum together and set aside.

In a large mixing bowl combine cake mix, pudding mix, 1/2 the coconut cream and rum mixture, eggs, and oil. Beat on medium speed for about 2 minutes.

Stir in the drained pineapple. Pour into prepared pan.

Bake for 50-55 minutes. Cool slightly.

Using a kitchen brush some of the remaining cream of coconut and rum mixture on the surface of the cake (which is the bottom of the cake) before taking the cake out of the pan.

Remove from pan and using a table knife, skewer, or ice pick poke holes about 1 inch apart in cake almost to bottom. Using the brush again brush the cake heavily with the remaining coconut cream and rum mixture. Brush some all around the outside of the cake and heavy on top.

Chill thoroughly then garnish. Store in refrigerator.