Name: Pineapple and Macadamia Nut Cake
Ingredients: 3 large eggs (at room temperature); ½ cup canola oil; 1 ¼ cups unsweetened pineapple juice; 1 package yellow or white cake mix; ¼ cup chopped and toasted macadamia nuts; 1 cup undrained crushed pineapple (unsweetened); ¼ cup melted butter; 2 egg yolks; 4 teaspoons all-purpose flour; ¾ cup sugar; 2 to 4 tablespoons milk; 4 cups confectioners’ sugar; ½ cup softened butter; Chopped macadamia nuts (optional and additional)

Preheat the oven to 350°F.
In a mixer, combine cake mix, eggs, canola oil, and pineapple juice.
Beat on low speed for 25 to 30 seconds, then beat on medium speed for 2 minutes.
Grease and flour two 8-inch round baking pans.
Pour the batter into the pans and bake for 20 to 30 minutes or until a knife inserted comes out clean.
Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
For the filling, in a large saucepan, combine flour and sugar.
Stir in crushed pineapple, butter, and egg yolks until well blended.
Bring to a boil and cook until the mixture thickens and bubbles, stirring for 2 minutes.
Remove from heat and allow it to cool to room temperature.
Reserve 1/3 cup of the pineapple mixture for the frosting.
Gently fold chopped nuts into the remaining pineapple mixture.
Place one cake layer on a plate and spread half of the filling over it.
Add the second layer and top it with the remaining filling.
For the frosting, combine milk, reserved pineapple mixture, confectioners’ sugar, and butter until it reaches a spreading consistency.
Spread the frosting over the top and sides of the cake.

Pineapple and Macadamia Nut Cake

Pineapple and Macadamia Nut Cake

Ingredients

Cooking Time: 55 minutes / Serving Size: 16

For the Cake

For the Filling

For the Frosting

Instructions

Notes & Wine Advice

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