Recipe by Arayna Fisher
"This is one of my own creations. It's a great cake for those holiday get togethers, but leftovers are not likely."
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1 1/2 cups
1 (3.5 ounce) package
instant vanilla pudding mix
butter flavored shortening
1 (8 ounce) can
crushed pineapple with juice
This is a decadent cake! I did add about 3 times as many macadamia nuts as the recipe states and please don't serve it right away, it needs to sit for at least 2 days (covered) to absorb the wonderful rum, it is just like a fruitcake that needs time to age. I served it for Christmas desert and everybody raved over it.
Way too sweet! And this is coming from someone who loves sweet flavors. I added a bit less sugar than the recipe calls for and I still found it almost unbearably sweet. I'd suggest using maybe between 50-60% of the sugar listed in the recipe, both for enhanced flavor and a bit fewer calories. Other than that, the cake was nice and moist, but the macadamia and pineapple flavors did seem overpowered by the mighty sugar.
This cake was a very big hit for Thanksgiving this year. However, I could not tollerate the rum... I thought it over powered the other ingredients. i think the cake would be wonderful without the rum! It doesnt need it at all.
This is a very good recipe. The cake is moist and delicious. Next time, I will add another 1/2 cup of macadamias for sure. I was pretty generous with the pineapple - I added a little more than 8 ounces. I baked this cake in a nonstick bundt pan. Thank you for sharing your recipe!
I made this for my parents who will be going to Hawaii soon. It was really good and everyone enjoyed it. I did not use rum. While stirring the batter I was reminded of the smell of dump cake http://cake.allrecipes.com/az/DumpCake.asp YUM!
Moist & delicious. When I started I didn't realize my pudding pkg was only half the amount needed but it didn't seem to matter. I cut back on the glaze because I was worried it would be to "rummy" for me & also wanted to reduce calories. Changed butter for shortening. Next time I would add more pineapple.
This is amazing! I didn't have any macadamia nuts but it still turned out wonderfully!
I made a few changes but this recipe was GREAT!...I recommend more pineapples...less rum. I added a cream cheese frosting with extra macadamia nuts on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Macadamia Nut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 263
** Calories from Fat: 89
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