Best Pineapple Macadamia Nut Cake Recipes

PINEAPPLE & MACADAMIA NUT CAKE

Pineapple & Macadamia Nut Cake image

This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 package white or yellow cake mix, regular size
1-1/4 cups unsweetened pineapple juice
1/2 cup canola oil
3 large eggs, room temperature
FILLING:
3/4 cup sugar
4 teaspoons all-purpose flour
2 large egg yolks
1/4 cup butter, melted
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup chopped macadamia nuts, toasted
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
2 to 4 tablespoons 2% milk
Additional chopped macadamia nuts, optional

Steps:

Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE MACADAMIA NUT CAKE

Pineapple Macadamia Nut Cake image

This is one of my own creations. It's a great cake for those holiday get-togethers, but leftovers are not likely.

Provided by Arayna Fisher

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h15m

Yield 9

Number Of Ingredients 15

Ingredients

⅓ cup butter flavored shortening
1 cup white sugar
2 eggs
1 (8 ounce) can crushed pineapple with juice
½ cup spiced rum
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
½ teaspoon salt
½ cup macadamia nuts
¼ cup water
2 tablespoons butter
½ cup white sugar
¼ cup rum

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
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.
Bake in preheated oven until a toothpick inserted into cake comes out clean, about 45 to 55 minutes.
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.
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.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 64.7 g, Cholesterol 48.1 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 429.7 mg, Sugar 45.6 g