Moist, delicious and easy
1 box yellow cake mix
1 box instant vanilla pudding & pie filling mix
1 can Coco López Cream of Coconut
½ cup plus 2 tablespoons Puerto Rican rum
1/3 cup cup vegetable oil
1 can crushed pineapple, well drained
*Garnish with any of these. . . whipped cream, pineapple slices, maraschino cherries, or and toasted coconut.
Mix the cream of coconut and rum together and set aside.
Preheat oven to 350º. In a large mixing bowl, combine cake mix, pudding mix, ½ the coconut cream and rum mixture, oil, and eggs. Beat on medium speed for about 2 minutes. Stir in the drained pineapple. Pour into a well greased and floured 10-inch bundt pan. Bake for 50-55 minutes. Cool slightly.
Spread 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. 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.