Hawaiian Dream Cake:
1 Duncan Hines Pineapple Supreme Cake Mix
1 Cup Coconut
1 1/2 Cups Roasted Chopped Macadamia or Pecan 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
4 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, Maraschino Cherries For Garnish, If Desired
Preheat oven to 350°.
Generously grease and our a 9×13” Glass 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 45-75 minutes; check oven
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.