Ingredients

The following ingredients have 12 Servings
  • 1 Pineapple Supreme Cake Mix
  • 1 cup coconut
  • 1 1/2 cups roasted chopped Macadamia nuts (6-ounces)
  • 12 oz. pkg. premier white baking chips
  • 20 oz. can crushed pineapple (drained)
  • 8 oz. pkg. cream cheese
  • 1 stick unsalted butter (1/2 cup)
  • 4 cups powdered sugar
  • 3 large eggs ((to mix with cake mix))
  • 1/3 cup canola oil ((to mix with cake mix))
  • 1/2 cup half-and-half (or heavy whipping cream (to mix with cake mix))
  • pineapple slices (for garnish, if desired)
  • maraschino cherries (for garnish, if desired)

Instruction

  • Preheat oven to 350°.
  • Generously grease and flour a 9x13” baking dish. (Don't merely spray with cooking spray).
  • Spread macadamia nuts, coconut and then white vanilla chips in the bottom of the prepared dish.
  • Mix cake mix according to package directions using 3 eggs, 1/3 cup canola oil, ½ cup half-and-half with an electric mixer. Add drained crushed pineapple and stir to combine.
  • Spread cake mixture over top of the white vanilla chips.
  • Melt butter and cream cheese over low to medium heat in small saucepan.
  • Remove from heat.
  • Add powdered sugar and whisk to combine.
  • Spread powdered sugar mixture over top of cake batter in baking dish.
  • Smooth the top.
  • Bake cake at 350° for about 40-45 minutes.
  • If top is starting to get too brown, tent cake lightly with foil.
  • Bake an additional 20-40 minutes or until cake tests done when checking with a toothpick.
  • Cool completely before cutting into squares.
  • If desired, garnish cake with pineapple slices and drained maraschino cherries that have been rinsed, drained and patted dry with a paper towel.
  • Refrigerate until ready to serve.