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 crushed pineapple , with juice
½ cup spiced rum
1 tsp vanilla extract
½ cup macadamia nuts
For Glaze:
¼ cup water
2 tbsp butter
½ cup white sugar
¼ cup rum
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.
Glaze:
Place water, butter, and ½ cup of sugar in small sauce pan.
Boil 3 minutes.
Remove from heat and add ¼ cup of rum.
Sugar: 26g
:
Calcium: 44mg
Calories: 263kcal
Carbohydrates: 37g
Cholesterol: 20mg
Fat: 10g
Fiber: 1g
Iron: 1mg
Potassium: 53mg
Protein: 2g
Saturated Fat: 2g
Sodium: 199mg
Vitamin A: 99IU
Vitamin C: 1mg
