Pineapple & Macadamia Nut Cake Recipe

Pineapple & Macadamia Nut Cake Recipe
Pineapple & Macadamia Nut Cake Recipe photo by Taste of Home
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Pineapple & Macadamia Nut Cake Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

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
  • FILLING:
  • 3/4 cup granulated 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

Directions

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. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pineapple & Macadamia Nut Cake in Taste of Home Christmas Annual Annual 2017, p181

  • 1 package white or yellow cake mix, regular size
  • 1-1/4 cups unsweetened pineapple juice
  • 1/2 cup canola oil
  • 3 large eggs
  • FILLING:
  • 3/4 cup granulated 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
  1. 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.
  2. 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.
  3. 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.
  4. Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer.
  5. 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. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pineapple & Macadamia Nut Cake in Taste of Home Christmas Annual Annual 2017, p181

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