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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 cup |
| dry vanilla pudding mix: 1 3.5oz package |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| butter flavored shortening: 1/3 cup |
| eggs: 2 |
| crushed pineapple: 1 8oz can (with juice) |
| spiced rum: 1/2 cup |
| vanilla extract: 1 tsp |
| macadamia nuts (whole): 1/2 cup |
| water: 1/4 cup |
| salted butter: 2 Tbl |
| granulated sugar: 1/2 cup |
| dark rum: 1/4 cup |
Pineapple Macadamia Nut Cake
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
16 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 9x9 inch pan.
- 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.
- 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.
- 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.