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Macadamia Sunshine Bars

 Macadamia Sunshine Bars
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota
24 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 package lemon cake mix (regular size)
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 3/4 cup butter, melted
  • 2 eggs
  • 4-1/2 teaspoons thawed pineapple-orange juice concentrate
  • 2 teaspoons grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 jars (3 ounces each) macadamia nuts, coarsely chopped
  • 2/3 cup coarsely chopped shelled pistachios
  • 2/3 cup chopped dried pineapple
  • 2/3 cup chopped dried mangoes
  • 1/3 cup flaked coconut, toasted
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1-1/2 teaspoons thawed pineapple-orange juice concentrate
  • 4 to 5 teaspoons water


  • In large bowl, combine the cake mix, brown sugar and spice powder.
  • Add the butter, eggs, juice concentrate, orange and lemon peels and
  • vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried
  • fruits and coconut.

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Macadamia Sunshine Bars (continued)

Directions (continued)

  • Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool completely on a wire rack.
  • Combine the confectioners' sugar, juice concentrate and enough water
  • to reach desired consistency; drizzle over top. Cut into bars.
  • Yield: 2 dozen.