Cake: Blend all wet ingredients in a large bowl. Blend all dry ingredients. Blend wet with dry till smooth. Pour into 3 greased 9" round cake pans.Bake in a preheated 350 degree oven for about 35 minutes or till pick test comes out clean. Cool. Filling: Blend the pineapple with the sugar and bring to a boil over medium heat. Blend juice with the 2 T cornstarch till smooth. Blend into hot pineapple mixture and bring back to a boil, stirring constantly. Cook and stir 1 minute or till thickened. Remove from heat and blend in vanilla. Set aside to cool and thicken. Frosting: Blend butter, cream cheese, pineapple juice and vanilla till smooth. Slowly blend in powdered sugar one cup at a time mixing till smooth. 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 frosting. Sprinkle finely chopped macadamia nuts over all.

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