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Pineapple & Macadamia Nut Cake

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

Pineapple & Macadamia Nut Cake
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


Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

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


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.

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.


Nutrition Facts 

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

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Cake Magazine: Pineapple & Macadamia Nut Cake
Pineapple & Macadamia Nut Cake
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
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