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Any Recipes Please For An Hawaiin Cake Spongy Type Made With Dark Rum And Macedonia Nuts.?

Here are a couple of recipes. I’m not sure if they are what you are looking for though.
Pineapple Macadamia Nut Cake
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1 (3.5 ounce) package instant vanilla pudding mix
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/3 cup butter flavored shortening
* 2 eggs
* 1 (8 ounce) can crushed pineapple with juice
* 1/2 cup spiced rum
* 1 teaspoon vanilla extract
* 1/2 cup macadamia nuts
*
* 1/4 cup water
* 2 tablespoons butter
* 1/2 cup white sugar
* 1/4 cup rum
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 9×9 inch pan.
2. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts.
3. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.
4. To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.
OR
Hawaiian herman cake
1 ½ cup Brown sugar
2 teaspoon Cinnamon
¼ teaspoon Ginger
¼ cup Walnuts chopped
¼ cup Macadamia nuts chopped
½ cup Bread crumbs
1 cup Sugar
½ cup Butter
½ cup Vegetable shortening
2 Eggs
1 teaspoon Vanilla
3 cup Flour
2 teaspoon Baking powder
½ teaspoon Salt
1 cup Herman
8 ½ ounce Crushed pineapple well drained
¼ cup Rum
½ cup Melted butter
In medium bowl, combine brown sugar, cinnamon, ginger, walnuts, macadamia nuts and bread crumbs; mix well and set aside. In large bowl of electric mixer, cream together sugar, butter and vegetable shortening. Add eggs and vanilla and beat until light and fluffy. Add flour, baking powder, salt and Herman; beat until smooth. Spoon half the batter into a well-greased and floured 9 x 13 x 2 inch baking pan. Spoon half the reserved brown sugar mixture over the batter and sprinkle with pineapple. Smooth the remaining batter over the top and sprinkle with the remaining brown sugar mixture. Sprinkle with rum and pour melted butter over all. Bake at 375x F. for 25 to 30 minutes, until cake is puffed and browned. Cool several minutes before serving, but serve warm. Serves 12 to 15.