Pineapple Macadamia Nut Cake

Pineapple Macadamia Nut Cake

"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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Ingredients

1 h 15 m servings 467 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
  2. In a large bowl, mix shortening and sugar until smooth. Beat in eggs, pineapple, 1/2 cup rum, and vanilla. Add flour, sugar, pudding mix, baking powder and salt; mix until fully incorporated. Stir in macadamia nuts. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into cake comes out clean, about 45 to 55 minutes.
  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.
  5. 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.

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 won...

Most helpful critical review

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 b...

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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 won...

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 th...

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...

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 ...

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 "ru...

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.

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 b...

This cake is a winner! I made it for the weekend and now it's a family favorite I only had walnuts so I thought I would use maple syrup in my glaze and it blended nice with the rum glaze.

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