Pina Colada Cake

Pina Colada Cake Cake 1 box Golden Butter Cake Mix 1/4 cup vegetable oil 3 eggs 1 (8-oz) container sour cream 1 (8-oz) can crushed pineapple, drained 2 tsp Rum Extract 1 (15-oz) can Cream of Coconut Frosting 1 (8-oz) package cream cheese 2 Tbsp milk 1 (16-oz) box powdered sugar 1 tsp vanilla shredded coconut cherries Cake Preheat oven to 350ºF. Grease and flour a 9x13-inch cake pan. Combine cake mix, oil, eggs, sour cream, crushed pineapple and rum extract. Mix well. Pour into prepared pan. Bake for 35 minutes. Cool in pan for 10 minutes. Poke holes in top of cake and pour cream of coconut over cake. Cool completely. Frosting With a handheld mixer, beat together cream cheese and milk until smooth. Add powdered sugar, a little at a time. Mix well. Stir in vanilla. Spread frosting over cooled cake. Top with shredded coconut. Serve with cherries, if desired.