Hawaiian Hokey Pokey Cake
1 (15.25-Ounce) Package French Vanilla Cake Mix
1 (20-Ounce) Can Crushed Pineapple, Drained And Juice Reserved
2 (4-Serving-Size) Packages Instant Coconut Cream Pudding Mix
4 Cups Half n Half
3 Cups Whipped Cream Or 1 (8-Ounce)Whipped Topping, Thawed
½ Cup Coconut, Toasted
2 Cup Macadamia or Pecan Nuts, Coarsely Chopped
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, prepared cake mix according to package directions, replacing the water with reserved pineapple juice, and adding enough water for total amount required. Fold in 1 cup of the chopped nuts. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes. Using the handle of a wooden spoon, poke large holes over entire cake.
In a large bowl, whisk pudding mix and milk just until pudding begins to thicken but is still pour-able. Add pineapple and mix well. Pour mixture over cake and into holes, using handle of spoon to help fill holes, if necessary. Evenly spread whipping topping over pudding. Sprinkle evenly with coconut and remaining nuts.
Cover and refrigerate 4 hours, or until ready to serve.