Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
9
Yield:
1 9x9-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.

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  • 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

467 calories; protein 4.3g; carbohydrates 64.7g; fat 17.5g; cholesterol 48.1mg; sodium 429.7mg. Full Nutrition
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