plus 4 tbsp. rum ( I use Mount Gay dark.... not Silver)
oz. cans crushed pineapple (well drained) separated
In a large mixer bowl, combine cake mix, pudding mix,
1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. beat on medium speed 2
minutes. stir in 1 can pineapple. bake in 10-inch tube pan for 50-55 minutes. cool
slightly. remove from pan. Combine remaining cream of coconut and rum, pour half of it in the bottom of the pan. Return the cake to the pan and drizzle the remaining half over the bottom of the cake. Refrigerate overnight.
Garnish each slice with remaining can of Crushed Pineapple, Toasted Coconut and Whipped Cream.