Lee - Fruitcake with pineapple and macadamia nuts sounds wonderful. Here are four cake-mix fruit cake recipes previously posted here on Recipe Link. I hope they help.
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Posted by Betsy in 1999

Refrigerator Fruitcake
From: Cookbook USA

1 pkg. (2 layer) cake mix (white)
1 pkg. fluffy white frosting mix
1 cup chopped pitted dates
1 1/2 cups raisins
4 c. mixed candied fruits
1/2 cup candied red cherries
1/2 cup candied green cherries
1 lb. pecan halves

Make cake according to package directions, baking about 5 minutes longer than called for. Cool and allow to air dry about 2 hours. Crumble into a very large bowl or pan.

Add fruits and nuts and toss well until thoroughly mixed.

Make frosting according to package directions. Blend thoroughly with cake mixture.

Line two loaf pans with foil, smooth all creases out. Butter hands to work with mixture. Scoop mixture into pans and pack solidly, pressing against bottom and sides and corners to work out any air pockets in mix. Press tightly and smooth top.

Cover with foil and refrigerate 24 hours. May be frozen.

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Posted in Chat Room 2001

Easy Fruitcake
rec.food.recipes/Lagniappe

1 pkg of yellow cake mix
1 cup sour cream
3 large eggs
1 lb chopped candied citron
1 cup raisins
1 cup chopped nuts

Mix dry cake mix with eggs and sour cream beating well with mixer until well combined. Stir in remaining ingredients, Pour mixture into a greased and floured 10 inch fluted cake or Bundt pan. Bake 350F about 1 hour or tested done. Cool in pan 15 minutes and remove to cool completely. When cool, wrap well or may be frozen.


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Posted by Gladys 2004

MYSTERY WHITE FRUITCAKE

1 box white cake mix (Betty Crocker)
1 c. each: candied pineapple, orange peel, lemon peel
1 c. whole candied cherries
1 c. coconut, cut up
4 1/2 c. nuts
1 box Betty Crocker white frosting mix

Make cake according to directions on package. Cool. Crumble into very large bowl. Add fruit, nuts, and coconut to crumbled cake. Make frosting mix according to directions. Mix with cake and fruit mixture. Pack together in foil lined tube pan. Cover with foil and chill in refrigerator at least 24 hours. Slice and serve. Cake should be stored in refrigerator.
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Posted by Terry/TX 1997

Holiday Steamed Fruitcake
The Best Slow Cooker Cookbook Ever - Natalie Haughton

1 pkg (18 oz) yellow pudding-included cake mix
3 eggs
4 ounces butter -- melted
1 1/4 cups milk
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon grated nutmeg
1/4 cup dried cranberries
1/4 cup dark raisins
1/4 cup golden raisins
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
2 tablespoons candied citron
1/2 cup chopped pecans
1 tablespoon sugar

Citrus Glaze:
2 teaspoons cornstarch
1 cup orange marmalade
2 tablespoons lemon juice

Place a vegetable steamer or other low rack in the bottom of a 5-quart slow cooker. Pour in 4 cups hot tap water and turn on the low setting.

In the large bowl of electric mixer, combine the cake mix, eggs, melted butter, milk, cardamom, cinnamon, coriander, allspice, ginger, mace, and nutmeg. Beat on low speed 20 to 30 minutes to combine the ingredients, and then beat on medium speed 2 minutes. Fold in the dried cranberries, dark and golden raisins, candied lemon and orange peels, citron, and pecans.

Sprinkle a 2 1/2 quart soufflé dish that fits in the 5-quart slow cooker with the sugar. Turn the cake batter into the soufflé dish, spreading the top even. Place a buttered round of waxed paper on the top and then wrap the dish completely in a double thickness of aluminum foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing. Place on the rack in the slow cooker.

Cover and cook on the low heart setting 6 hours. Turn off the heat and let cool, covered, in the slow cooker 2 hours. To serve, cut into wedges and drizzle glaze on top. Serve warm or at room temperature.

Citrus glaze: In a small nonreactive saucepan, mix together 2 teaspoons cornstarch, 1 cup orange marmalade, and 2 tablespoons lemon juice. Cook over medium heat, stirring constantly, until thickened, about 5 to 6 minutes.

To store, sprinkle with a few tablespoons of brandy or orange liqueur and freeze, tightly wrapped.