Pineapple Rum Cake with Amaretto Macadamia Topping

Sweet and decadent, this cake is sure to please everyone.
By / Photography By Jennifer Rubenstein | February 24, 2017

Preparation

Preheat oven 350℉. Grease a 13x9” pan, set aside.

In a medium bowl, mix yellow cake mix, egg, oil, juice and rum. Mix for two minutes. Set aside.

In a small bowl, mix melted butter, brown sugar and chopped pineapple. Pour cake mixture into pan, then place dollops of pineapple mixture on top of cake and use a spatula to swirl pineapple mixture into the batter. Bake 35 minutes.

While cake is cooking, prepare topping. In a small bowl melt butter. Add brown sugar, raw sugar, nuts and amaretto. Mix together until well combined.

Pull cake out of oven and top with amaretto macadamia topping. Bake an additional 20 minutes. Cake is done when toothpick inserted in cake’s center comes out clean. 

Ingredients

For the cake
  • 1 box yellow cake mix
  • 3 eggs
  • ⅔ cup pineapple juice
  • ⅓ cup rum
  • ½ cup oil
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 1 cup fresh pineapple, chopped
For the topping
  • 4 tablespoons butter
  • 2 cups brown sugar
  • ½ cup raw sugar
  • ½ cup chopped macadamia nuts
  • 1 ounce amaretto
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