Best 2 Pineapple Macadamia Nut Cake Recipes

Calling all pineapple macadamia nut cake enthusiasts! Be ready to embark on a delightful journey to discover the best recipe that will elevate your baking skills and tantalize your tastebuds. Crafted with the perfect balance of tangy pineapple and crunchy macadamia nuts, this delectable cake promises an explosion of flavors, making it an ideal treat for any occasion. Whether you're a seasoned baker or just starting out, let's dive into the world of pineapple macadamia nut cakes, uncover the secrets behind its success, and guide you towards the ultimate recipe that will leave you and your loved ones craving for more.

Let's cook with our 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

Tips:

Use room temperature ingredients. This will help the cake to rise evenly and prevent lumps.
Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can make the cake tough.
Pour the batter into a greased and floured 9x13 inch baking pan.
Bake the cake in a preheated 350 degree Fahrenheit oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.

Conclusion:

This pineapple macadamia nut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is filled with pineapple chunks and macadamia nuts, and the cream cheese frosting is the perfect finishing touch. With its tropical flavor and beautiful presentation, this cake is sure to be a hit with everyone who tries it.