Pineapple Macadamia Nut Cake Food

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PINEAPPLE MACADAMIA NUT CAKE RECIPE



Pineapple Macadamia Nut Cake Recipe image

This pineapple macadamia nut cake is packed full of flavor with a fantastic moist crumb that would surely win the hearts of your guests!

Provided by Recipes.net Team

Categories     Cakes

Time 1h25m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
3 ½ oz instant vanilla pudding mix
2 tsp baking powder
½ tsp salt
⅓ cup butter flavored shortening
2 eggs
8 oz with juice crushed pineapple
½ cup spiced rum
1 tsp vanilla extract
½ cup macadamia nuts
¼ cup water
2 tbsp butter
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 9x9-inch pan.
  • In a large bowl, mix flour, sugar, pudding mix, baking powder and salt.
  • Make a well in the center and add shortening, eggs, pineapple, ½ cup of rum and vanilla.
  • Beat until smooth.
  • Stir in macadamia nuts.
  • Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
  • 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.
  • Place water, butter, and ½ cup of sugar in small sauce pan.
  • Boil 3 minutes.
  • Remove from heat and add ¼ cup of rum.

Nutrition Facts : Calories 263.00kcal, Carbohydrate 37.00g, Cholesterol 20.00mg, Fat 10.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 2.00g, ServingSize 16.00, Sodium 199.00mg, Sugar 26.00g

PINEAPPLE MACADAMIA POUND CAKE



Pineapple Macadamia Pound Cake image

This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.

Provided by Hey Jude

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 12

2/3 cup dried pineapple
2/3 cup boiling water
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup coarsely chopped macadamia nuts

Steps:

  • Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
  • If pineapple pieces are large, cut them into 1/2-inch pieces.
  • Heat oven to 325°.
  • Sift together flour, baking powder and salt; set aside.
  • Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
  • Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
  • Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

Nutrition Facts : Calories 328, Fat 19.6, SaturatedFat 8.9, Cholesterol 84.8, Sodium 88.7, Carbohydrate 34.6, Fiber 1.1, Sugar 21.4, Protein 4.3

PINEAPPLE,MACADAMIA AND COCONUT CAKE



Pineapple,macadamia and Coconut Cake image

Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.

Provided by katew

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

3/4 cup raw sugar
2 eggs
1 cup macadamia nuts, crushed
250 g pineapple, tinned, crushed, drained
1 cup self raising flour
1/2 cup coconut

Steps:

  • Beat sugar and eggs until thick and creamy.
  • Mix nuts and pineapple together.
  • Add to egg and sugar mixture.
  • Add flour and beat well.
  • Grease and flour a ring tin.
  • Spoon in mixture, sprinkle with coconut.
  • Bake 180 C for 40 - 45 minutes till golden.
  • Frost if desired.

PINEAPPLE & MACADAMIA NUT CAKE



Pineapple & Macadamia Nut Cake image

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

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

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 PIE



Pineapple-macadamia Nut Pie image

Make and share this Pineapple-macadamia Nut Pie recipe from Food.com.

Provided by KelBel

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
3 eggs
1/4 cup dark corn syrup
1/4 cup flour
1/2 teaspoon rum extract or 1/2 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
1/2 cup macadamia nuts, crushed
1 9 inch pie shell

Steps:

  • Cream together butter and sugar.
  • Add eggs one at a time and continue beating.
  • Add corn syrup, flour, rum extract, pineapple and nuts.
  • Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
  • Allow to cool before serving.

PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS



Pineapple Upside-Down Cakenullwith Macadamia Nuts image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Dried Fruit     Cherry     Pineapple     Macadamia Nut     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) brown sugar
1/2 cup chopped macadamia nuts
1/4 cup dried tart cherries*
2 tablespoons minced peeled fresh ginger
1/2 medium pineapple, peeled, quartered lengthwise, cored, cut crosswise into 1/4-inch-thick pieces
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 tablespoons finely grated orange peel
3 large eggs, separated
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2/3 cup buttermilk
Whipped cream

Steps:

  • Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
  • Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
  • Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
  • Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

PINEAPPLE MACADAMIA NUT LOAF



Pineapple Macadamia Nut Loaf image

We threw my brother a surprise Luau for his 40th birthday. In the spirit of the luau, I searched the internet high and low for authentic Hawaiian luau foods to serve. This is a light dessert bread. Everyone loved it !!

Provided by Pvt Amys Mom

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup macadamia nuts (chopped)
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed pineapple
1 tablespoon baking powder
3 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
  • Mix well.
  • Sift together baking powder and flour.
  • Stir flour mixture into pineapple mixture.
  • Fold in Macadamia nuts.
  • Pour batter into greased pan.
  • Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
  • Makes one 9x5 loaf.

Nutrition Facts : Calories 537.4, Fat 26.1, SaturatedFat 4.1, Cholesterol 105.8, Sodium 173.3, Carbohydrate 68.6, Fiber 2.5, Sugar 30.5, Protein 9.1

PINEAPPLE-NUT POUND CAKE



Pineapple-Nut Pound Cake image

I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.

Provided by FLUFFSTER

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

18 1/4 ounces lemon cake mix
1/2 cup flaked coconut
1/2 cup chopped nuts (I used almonds)
2 tablespoons margarine or 2 tablespoons butter, melted
1 (13 1/4 ounce) crushed pineapple
1/4 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°.
  • Grease and flour 12-cup bundt cake pan.
  • Mix coconut, nuts and margarine or butter; sprinkle in pan.
  • Drain pineapple thoroughly, reserving syrup.
  • Add enough water to syrup to measure 1 1/4 cups.
  • Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
  • Beat on medium speed, scraping bowl frequently, 2 minutes.
  • Pour batter into pan.
  • Spoon pineapple evenly over batter.
  • Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
  • Cool 10 minutes; invert on wire rack or heatproof serving plate.
  • Remove pan; cool completely.

Nutrition Facts : Calories 495.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 71, Sodium 558.4, Carbohydrate 63.1, Fiber 2.4, Sugar 37.3, Protein 7.1

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