Pineapple & Macadamia Nut Cake

• 1 package white or yellow cake mix, regular size
• 1-1/4 cups unsweetened pineapple juice
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 3/4 cup sugar
• 4 teaspoons all-purpose flour
• 2 large egg yolks
• 1/4 cup butter, melted
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1/4 cup chopped macadamia nuts, toasted
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 to 4 tablespoons 2% milk
• Additional chopped macadamia nuts, optional

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer.
5. 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.

white, pineapple juice, canola oil, eggs, sugar, allpurpose, egg yolks, butter, pineapple, nuts, butter, sugar, milk, nuts

Taken from www.tasteofhome.com/recipes/pineapple-macadamia-nut-cake/ (may not work)