Best Macadamia Pineapple Dream Cake Recipes

PINEAPPLE DREAM CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
• In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
• Add the sour cream and crushed pineapple to the batter and mix until combined.
• Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
• Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!

PINEAPPLE MACADAMIA FRUIT CAKE

Steps:

• 1. Place dried pineapple in a small container and microwave for a minute or so to heat it, then add rum and toss together. Cover well and set aside for an hour or so that it can absorb the rum and make as candied.
• 2. Cream butter and sugar until fluffy. Add eggs one at the time and cream into butter mixture to blend well. Cut nuts and fruit into medium pieces, combine and flour with 1/2 cup of the flour, toss. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add Cream of Coconut and flavorings; mix well. Add nuts and fruit and fold in carefully.
• 3. Pour into a greased and paper-lined plain tube pan. Place in COLD oven and bake at 250 degrees for 3 hours. Cool slightly and remove carefully from pan onto a wire rack to cool completely.
• 4. Store in closely covered container. It is best sliced cold or with an extremely sharp knife to avoid tearing the cake.

PINEAPPLE & MACADAMIA NUT CAKE

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.

PINEAPPLE MACADAMIA POUND CAKE

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.

PINEAPPLE DREAM CAKE

Steps:

• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
• Drain the Crushed Pineapple- We used a strainer for this.
• In another bowl, add the buttermilk, vegetable oil, drained crushed pineapple, and vanilla. Set aside.
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time, mixing after each addition until the yolks have blended in.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
• Divide the batter between the three prepared 8 inch cake pans.
• Bake at 325 degrees for 28-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
• Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
• In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate.
• Reserve 2 cups of the frosting and set to the side to be combined with pineapple for the filling.
• Drain the 8 oz can of Crushed Pineapple- We used a strainer. Save the juice as we will be brushing some of it over the cake layers later.
• We took the two reserved cups of our Whipped Cream Cheese Frosting and combined with the drained, crushed pineapple (adjust amount to your liking). We spread this in between our cake layers as well as on top of the cake (within the top border).
• Place the first cake layer on cake plate or pedestal. Brush over the top with reserved pineapple juice- I used a pastry brush for this.
• Pipe a dam with frosting about 1/4-1/2 inch from the edge using a piping bag (or ziplock) with the tip snipped away. Fill within the dam with the pineapple whipped cream cheese filling.
• Frost the outside of the cake with a thin layer of whipped cream cheese frosting. At this point I chilled the cake for about 15 minutes in the freezer to firm everything up. Then, I applied the second/final coat of frosting, texturing it with my offset spatula.
• Decorate the cake however you like! I added the remaining pineapple filling to the top center of the cake and piped a large shell border around the top and bottom edge using a 1M piping tip.