Pineapple Macadamia Nut Cake Recipe -
Pineapple Macadamia Nut Cake Recipe

Pineapple Macadamia Nut Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x9 in Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 9x9 inch pan.
  2. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts.
  3. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. 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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

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.

Most Helpful Critical Review
Apr 04, 2011

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.

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.

Sep 10, 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!

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 YUM!

Apr 26, 2010

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.

Aug 02, 2008

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

Jan 03, 2014

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.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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