Ingredients
1 package white or yellow cake mix, regular size1-1/4 cups unsweetened pineapple juice1/2 cup canola oil3 large eggs, room temperatureFILLING:3/4 cup sugar4 teaspoons all-purpose flour2 large egg yolks1/4 cup butter, melted1 can (8 ounces) unsweetened crushed pineapple, undrained1/4 cup chopped macadamia nuts, toastedFROSTING:1/2 cup butter, softened4 cups confectioners’ sugar2 to 4 tablespoons 2% milkAdditional chopped macadamia nuts, optional
Preparation
Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture.
Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer.
For frosting, cream butter, confectioners’ sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
