Pineapple & Macadamia Nut Cake

Name: Pineapple & Macadamia Nut Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings.
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

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

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

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

Directions

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.

Nutrition Facts

1 slice: 457 calories, 20g fat (7g saturated fat), 81mg cholesterol, 296mg sodium, 69g carbohydrate (55g sugars, 1g fiber), 3g protein.