Pina Colada Earthquake Cake

🧂 Ingredients

• 1 Pineapple Supreme Cake Mix
• 1 cup coconut
• 1 1/2 cups Macadamia nuts

  roasted chopped (6-ounces)
• 12 oz. pkg. premier white baking chips
• 20 oz. can crushed pineapple

  drained
• 8 oz. pkg. cream cheese
• 1/2 cup unsalted butter

  (1 stick)
• 4 cups powdered sugar
• 3 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)
• 8 oz. can pineapple slices

  for garnish, if desired
• 12 maraschino cherries

  for garnish, if desired

Instructions

• 1 Preheat oven to 350°.
• 2 Generously grease and flour a 9x13” baking dish.
• 3 (Don't merely spray with cooking spray).
• 4 Spread macadamia nuts, coconut and then white vanilla chips in the bottom of the
  prepared dish.
• 5 Mix cake mix according to package directions using 3 eggs, 1/3 cup canola oil, ½
  cup half-and-half with an electric mixer.
• 6 Add drained crushed pineapple and stir to combine.
• 7 Spread cake mixture over top of the white vanilla chips.
• 8 Melt butter and cream cheese over low to medium heat in small saucepan.
• 9 Remove from heat.
• 10 Add powdered sugar and whisk to combine.
• 11 Spread powdered sugar mixture over top of cake batter in baking dish.
• 12 Smooth the top.
• 13 Bake cake at 350° for about 40-45 minutes.
• 14 If top is starting to get too brown, tent cake lightly with foil.
• 15 Bake an additional 20-40 minutes or until cake tests done when checking with a
  toothpick.
• 16 Cool completely before cutting into squares.
• 17 If desired, garnish cake with pineapple slices and drained maraschino cherries
  that have been rinsed, drained and patted dry with a paper towel.
• 18 Refrigerate until ready to serve.

Nutrition Info