Step 1

Preheat oven to 350°F. Grease 9x13-inch baking dish with cooking spray. Set aside.

Step 2

Drain crushed pineapple, reserving juices, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water up to 1 cup.

Step 3

Prepare cake mix according to package instructions, using reserved pineapple water mixture.

Step 4

Pour batter into baking dish and bake 25-30 minutes.

Step 5

In a separate bowl, whip pudding packets with half and half until just thickened.

Step 6

Remove cake from oven and, with handle of a wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.

Step 7

Chill in refrigerator until set.

Step 8

If using, place macadamia nuts on a baking sheet and toast in 350°F oven for 5-7 minutes. Rough chop when cooled and set aside.

Step 9

For frosting: stir thawed whipped frosting until smooth. Add a dollop to top of each slice.

Step 10

Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!