Ingredients
1[16.25] oz French vanilla or Butter cake mix, plus ingredients to prepare
2 [3.4] oz coconut cream instant pudding mix
1 [20] oz can crushed pineapple, drained
4 cup half & half
16 oz frozen whipped topping, thawed
1 cup flaked coconut
1/2 cup macadamia nuts, toasted and chopped
Directions:
Preparation
Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. If you prefer, you can also use the recipe for my Old Fashioned Butter Cake instead. [tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large. Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable. Mix 1 cup with the crushed pineapple. Pour this over the cake and into the holes while the cake is still hot. Immediately spread the remaining coconut cream pudding on top.
