Piña Colada Cake

This is no ordinary cake. It is unbelievably moist and delicious, not to mention that it is full of rum!

350°

1 yellow cake mix
1 small package instant vanilla pudding
1 15oz can cream of coconut (liquor dept.)
1/2 cup + 2 TB white rum
1/3 C cooking oil
4 eggs
1 8oz can crushed pineapple, well drained (save a little for the top)
2 small containers Whipping cream (the canned kind does NOT work)
flaked coconut, sliced almonds, maraschino cherries

Combine cake mix, pudding, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed for 2 minutes. Stir in pineapple and pour into a well greased bundt pan. Bake at 350° for 50 - 55 minutes. Allow to cool 10 minutes and remove from pan. Allow to cool a little more and then poke holes all over the cake with the handle of a wooden spoon. Combine remaining cream of coconut and 2TB rum, slowly pour this into the holes. Chill thoroughly. Whip the cream (mix in a LITTLE powdered sugar if you have it) and frost the cake. Top with toasted coconut and almonds, crushed pineapple and maraschino cherries. Yum.