Syrup Topping: 1/2 cup pina colada liqueur 1/2 cup cream of coconut 1/2 cup pineapple juice
Combine cake mix, pudding mix, oil, liqueur and eggs in large mixing bowl. Beat 4 minutes. Pour into lightly greased 10-inch fluted tube pan. Bake at 325 degrees F for 1 hour and 10 minutes or until cake springs back when touched. Cool cake in pan on rack 10 minutes.
Remove cake from pan. With a large 2-tine fork, pierce several holes over surface of cake. Pour hot Syrup Topping over hot cake. Cool thoroughly before serving.
Syrup Topping: Combine liqueur, cream of coconut and pineapple juice in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Simmer 5 minutes.
