In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled.
Roll to ¼ inch thick, punch into 3 inch circles, reserve. Mix macaroon cookie mix according to bag directions. Using a large straight tip, pipe prepared macaroon batter around the edge of each cookie, fill the middle with pineapple filling. Bake at 325°F for 15-20 minutes until cookies are golden brown. Let cool completely.