Easy Pina Colada Cake

1 18oz pkg yellow cake mix
1 pkg. Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
1 15oz can Coco Lopez® cream of coconut
½ cup plus 2 tbsp. Bacardi® rum
1/3 cup oil
4 eggs
1 8oz can Dole® crushed pineapple well drained
Whipped Cream, Pineapple Chunks, maraschino cherries toasted coconut for garnish

In large bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat 2 minutes. Stir in pineapple. Pour into well greased and floured 10” Bundt or tube pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes. Remove form pan.

With a table knife or skewer; poke holes about 1” apart in cake almost to
bottom. Combine remaining cream of coconut and remaining 2 tbsp rum, slowly spoon over cake. Chill thoroughly. Garnish as desired.
Store in refrigerator.