Best 2 Pineapple Macadamia Nut Cake Recipes
Indulge in a tropical paradise with our tantalizing Pineapple Macadamia Nut Cake, a symphony of flavors that will transport your taste buds to a sun-kissed beach. This delectable cake boasts a moist and fluffy crumb, infused with the vibrant sweetness of pineapple and the nutty crunch of macadamias. Topped with a luscious pineapple cream cheese frosting, each bite promises a burst of tropical sunshine.
But our culinary journey doesn't end there. We've curated a collection of irresistible recipes that complement the Pineapple Macadamia Nut Cake perfectly. Dive into the creamy delight of Pineapple Macadamia Nut Ice Cream, where the refreshing tang of pineapple meets the rich smoothness of macadamia nuts. Satisfy your sweet cravings with Pineapple Macadamia Nut Cookies, a chewy and flavorful treat that's perfect for a quick snack or an afternoon pick-me-up.
And for those who prefer a refreshing beverage, our Pineapple Macadamia Nut Smoothie is a tropical dream come true. Blended with fresh pineapple, creamy macadamia nuts, and a hint of coconut, it's a healthy and delicious way to start your day or cool down on a hot summer afternoon. So, prepare to embark on a culinary adventure, where the vibrant flavors of pineapple and macadamia nuts take center stage, leaving you craving for more.
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
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
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
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 fresh pineapple: Fresh pineapple has a more intense flavor and juicier texture than canned pineapple. If you're using canned pineapple, be sure to drain it well before adding it to the batter.
- Toast the macadamia nuts: Toasting the macadamia nuts will bring out their flavor and make them more crunchy. You can toast them in a single layer in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they are golden brown.
- Don't overmix the batter: Overmixing the batter will result in a tough cake. Mix the ingredients just until they are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
This pineapple macadamia nut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet and tangy frosting. The macadamia nuts add a crunchy texture and nutty flavor that complements the pineapple perfectly. This cake is sure to be a hit with everyone who tries it!
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