Cooking Instructions:

Preheat the oven to 350 degrees F and coat a 9- x 13-inch baking dish with cooking spray. Prepare the cake mix according to package directions, replacing the water with the reserved pineapple juice and adding enough water to meet the required liquid amount.

Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before poking large holes all over the surface with a fork or skewer.

In a mixing bowl, whip together the instant coconut cream pudding mix and milk until the mixture begins to thicken but remains pourable.

Pour the pudding mixture over the cooled cake, ensuring it fills the holes. You can use the handle of a spoon to help guide the pudding into the holes if necessary.

Evenly spread the thawed whipped topping over the pudding layer, smoothing it out with a spatula.

Sprinkle toasted coconut and chopped macadamia nuts over the whipped topping for added texture and flavor.

Cover the cake and refrigerate it for at least 4 hours, or until you're ready to serve. When serving, garnish each slice with a maraschino cherry or a piece of fresh pineapple for an extra tropical touch.

Extra Tips:

To enhance the moisture and flavor of the cake, be sure to use the reserved pineapple juice as your liquid. Filling the cake while it's still warm allows the pudding to absorb better, creating a deliciously moist treat.

Additionally, feel free to experiment with toppings – adding fresh pineapple chunks or extra coconut flakes can elevate the dessert even further.

Enjoy your Hawaiian Poke Cake as a revitalizing treat that's sure to impress your guests!