1 pkg. pineapple cake mix, without pudding
1 pkg. banana instant pudding (3 1/2 oz.)
1 c. water
1/3 c. vegetable oil
4 eggs
1/2 c. chopped macadamia nuts (optional)
Ready to spread vanilla frosting with 1/2 tsp. rum extract

Preheat oven to 350 degrees. Combine cake mix, pudding mix, water, oil and eggs. Beat with electric mixer at low speed until blended. Beat at medium speed 2 minutes, scraping down side of bowl often. Stir in macadamia nuts.

Place paper liners in 12 (2 1/2 inch) muffin pan cups. Divide about 1 3/4 cups batter evenly among the 12 cups. Refrigerate unused batter, covered, while cupcakes are baking. Bake in preheated oven for 20 minutes or until done. Remove from pans, cool on wire racks. Repeat twice, using remaining batter. Frost.