FILLING
2 c Diced fresh pineapple
1/2 c Sugar
2 tb Cornstarch
1/4 c Fresh pineapple juice
1 ts Vanilla

FROSTING
2 pk (8 oz) cream cheese
1 c Unsalted butter; softened
1 tb Pineapple juice
2 ts Vanilla
5 c Powdered sugar
1 c Macadamia cracked; chopped ticket

Bar: Blend all wet ingredients in a large trough. Blend all dry ingredients.
Blend wet with dry till quiet. Pour into 3 lubricated 9" round cake pans.Bake
in a preheated 350 degree oven for astir 35 minutes or till pick test comes
out strip. Coolheaded. Weft: Blend the pineapple with the sugar and bring to a
boil over medium oestrus. Blend juice with the 2 T cornstarch till smoothen.
Blend into hot pineapple mixture and bring back to a seethe, stirring
perpetually. Cook and splash 1 minute or till thickened. Remove from heat and
blend in vanilla. Set aside to cool and thicken. Ice: Blend butter,
cream cheeseflower, pineapple juice and vanilla till tranquil. Slowly blend in
powdered sugar one cup at a time mixing till smoothen. Assemble layers: Place
one layer on a cake plate and spread half the cooled thickened pineapple
mixture on top. Add next layer and pour remaining pineapple mixture on top,
spreading to edges on both layers. Add third layer and frost whole cake
with the cream cheese ice. Sprinkle finely chopped macadamia nuts over
all.