Pineapple Macadamia Nut Cake

Rating: 4.53 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.

By Arayna Fisher

Gallery

Recipe Summary

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

Ingredients

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

Directions

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

    Advertisement

  • 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

Per Serving:
467 calories; protein 4.3g 9% DV; carbohydrates 64.7g 21% DV; fat 17.5g 27% DV; cholesterol 48.1mg 16% DV; sodium 429.7mg 17% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

JAEL12
Rating: 5 stars
07/23/2003
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. Read More
Helpful
(34)

Most helpful critical review

otta
Rating: 3 stars
04/04/2011
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. Read More
Helpful
(2)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JAEL12
Rating: 5 stars
07/23/2003
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. Read More
Helpful
(34)
Kelleyrb
Rating: 4 stars
11/25/2005
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. Read More
Helpful
(19)
Priscilla
Rating: 5 stars
09/10/2009
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! Read More
Helpful
(10)
Advertisement
TYJACS
Rating: 4 stars
12/26/2005
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 http://cake.allrecipes.com/az/DumpCake.asp YUM! Read More
Helpful
(8)
CrystalGayle
Rating: 5 stars
04/26/2010
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. Read More
Helpful
(4)
Skyknome
Rating: 5 stars
08/02/2008
This is amazing! I didn't have any macadamia nuts but it still turned out wonderfully! Read More
Helpful
(3)
Advertisement
otta
Rating: 3 stars
04/04/2011
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. Read More
Helpful
(2)
mitchell0819
Rating: 5 stars
01/03/2014
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. Read More
Helpful
(1)
Bill Bennett
Rating: 5 stars
04/25/2015
It was very easy and delicious. I doubled the recipe to fit into a 9x13 cake pan with carry lid to take to a dinner. I cut back a little on the sugar because I thought it would be too sweet but next time I'll add the full amount. VERY moist! Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/19/2020