Reviewed: Sep. 5, 2009

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!

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Reviewer:

Priscilla

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

This is amazing! I didn't have any macadamia nuts but it still turned out wonderfully!

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Reviewer:

Skyknome

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2005

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!

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TYJACS

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Reviewed: Nov. 25, 2005

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.

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Kelleyrb

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Reviewed: Feb. 16, 2002

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.

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