Piña Colada Poke Cake

Piña Colada Poke Cake 1 can (20 oz.) crushed pineapple 1 box (18.25 oz.) Duncan Hines Moist Deluxe Pineapple Supreme cake mix Ingredients listed on box to make cake 1 box (3.4 oz.) Coconut Cream instant pudding mix 2 cups milk 1 container (8 oz.) Cool Whip, thawed 1 tsp. rum extract 1 bag (7 oz.) shredded sweetened coconut flakes Empty the pineapple into a colander or strainer and allow it to drain while preparing and baking the cake. Bake the cake according to package directions using a 9×13-in. baking pan. Mix the instant pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, trying to fill the holes. Let the cake cool completely. Spread the pineapple evenly over the cooled cake. Carefully mix the Cool Whip and rum extract. Top the cake with the Cool Whip, evenly covering the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.