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Shirley, Found a few recipes in my collection of Pillsbury Bake-Off cookbooks.
Hope one of these may be what you are looking for.
CHOCOLATE MACAROON RIPPLE CAKE
1 pkg. Pillsbury Bundt Chocolate Macaroon Cake Mix
3/4 cup water
1/2 cup dairy sour cream
1/4 cup margarine or butter, softened
2 eggs
1 cup almonds, toasted and finely chopped (reserve 2 tbsp. for topping)
3-oz. pkg. Philadelphia Brand Cream Cheese
3 to 4 teaspoons water
Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Blend Packet 1, water, sour cream, margarine and eggs; beat 2 minutes at medium speed. Pour 1/3 batter into prepared pan. Combine Packet 2, chopped almonds and cream cheese; blend until crumbly. Sprinkle 1/2 macaroon mixture over batter. Repeat layers, ending with batter.
Bake at 350 degrees for 35 to 45 minutes. Cool upright in pan 45 to 55 minutes; invert onto serving plate. Cool completely.
For Glaze, combine Packet 3 and 3 to 4 tsp. water; spoon over cool cake. Sprinkle with reserved almonds. Store loosely covered. 12 to 15 servings.
From Bake-Off 28 (1978)
Do not know whether or not the Bundt Cake Mix is still available. In case it is not, here are two "from scratch" recipes.
RING-OF-COCONUT FUDGE CAKE
2 cups sugar
1 cup cooking oil
2 eggs
3 cups Pillsbury flour
3/4 cup unsweetened cocoa
2 teaspoons soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee or water
1 cup buttermilk or sour milk
1 teaspoon vanilla
1/2 cup chopped nuts
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup (6-oz. pkg.) semi-sweet or milk chocolate pieces
Generously grease and lightly flour a 10-inch tube or Bundt pan. Prepare filling; set aside. Combine sugar, oil and eggs; beat 1 minute at high speed. Add remaining ingredients except Filling and nuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour 1/2 batter into
prepared pan. Carefully spoon prepared Filling over batter; top with remaining batter. Bake at 350 degrees for 70 to 75 minutes until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze made by combining 1 cup powdered sugar, 3 tbsp. cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbs. hot water.
Filling:
In small bowl, beat cream cheese, sugar, vanilla and egg until smooth. Stir in coconut and chocolate pieces.
From Pillsbury Bake-Off 22 (1971) 1st Prize Winner in Flour Division
CHOCOLATE MACAROON CAKE
Filling:
1 egg white (reserve yolk for cake)
1/4 cup sugar
1 cup coconut
1 tablespoon slour
1 teaspoon vanilla
Cake:
2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
1/2 cup solid shortening
1/2 cup dairy sour cream
3/4 cup water
3 eggs, plus reserved yolk
Glaze:
1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoon milk
Preheat oven to 350 degrees (325 degrees for pan with colored exterior). Grease and flour (do not use oil) 12-cup fluted tube pan. In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in remaining Filling ingredients; set aside. (Lightly spoon
flour into measuring cup; level off.) In large bowl, combine all Cake ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour chocolate batter into prepared pan. Drop teaspoonfuls of Filling over chocolate batter. Bake 55 to 65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 30 minutes, turn onto serving plate. Cool completely. In small bowl, blend Glaze ingredients until spooth. Spoon over cake, or if desired, sprinkle with powdered sugar or serve with whipped cream.
From "Simply from Scratch Recipes" by Pillsbury (1977)