Pina Colada Cake III
A moist cake that makes you think of the tropical drink it gets its name from.
Preheat oven to 350 degrees F ( 175 degrees C).
Grease and flour a 10 inch fluted or tube pan.
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.
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.
Combine remaining coconut creme and 2 tablespoons of rum.
Slowly spoon over the cake.
Store in refrigerator.