Hawaiian Pineapple-Coconut Poke Cake

• Vegetarian

• Produce

  • 1 20] oz can Pineapple

• Baking & Spices

  • 1 16.25] oz french vanilla or butter cake mix
  • 2 3.4] oz coconut cream instant pudding mix
  • 16 oz Topping, frozen whipped

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 1/2 cup Macadamia nuts, toasted and chopped

• Dairy

  • 4 cup Half & half

Found on melissassouthernstylekitchen.com

Description

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 sweetened flaked coconut
• ½ cup macadamia nuts, toasted and chopped

Directions

• Prepare the cake mix according to the directions on the box in a 9 x 13 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 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.
• Place into the refrigerator and cool until completely set.
• Frost with thawed whipped topping.
• Sprinkle with ½ cup toasted macadamia nuts and 1 cup flaked coconut. Store covered. Chill well.
• Cooks note:
• To toast the nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.