Ingredients

• 1 , 18.25 ounce
• 1 , 3.5 ounce
• 1 , 14 ounce
• 0.5 cups rum
• 0.33 cups vegetable oil
• 4 eggs
• 1 , 8 ounce
• 2 tablespoons rum

Instructions

1. 1 Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
2. 2 In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
3. 3 Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
4. 4 Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Nutrition per serving