Hawaiian Wedding Cake III

Ingredients

• 1 package (18-oz) yellow cake mix
• 1 can (20-oz) crushed pineapple, drained
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut
• 1/2 cup butter, melted
• 1/2 cup chopped macadamia nuts
• 2 tablespoons cornstarch
• 1 package (8-oz) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine the cake mix, drained pineapple, brown sugar, coconut, melted butter and macadamia nuts. Mix well.
3. Spread the batter evenly into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, in a medium bowl, combine the cornstarch, cream cheese, powdered sugar and vanilla extract. Beat until smooth.
5. Spread the cream cheese mixture over the cake and bake for an additional 20 minutes.
6. Allow the cake to cool completely before serving.

Interesting Facts

• Hawaiian Wedding Cake III originated in Hawaii in the early 1950s.
• This cake is a popular choice for weddings, anniversaries, baby showers, and other special occasions in Hawaii.
• This cake can be made ahead of time and stored in the refrigerator for up to three days.