Ingredients

The following ingredients have 16 Servings
  • 1 15.25 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 and half
  • 16 oz frozen whipped topping (thawed)
  • 1 cup sweetened flaked coconut
  • 1/2 cup macadamia nuts (toasted and chopped)

Instruction

  • Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [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 pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
  • Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
  • Sprinkle with macadamia nuts and flaked coconut. Store chilled.