Pineapple Dream Coffee Cake with Toasted Macs

12 servings

  • ¾ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ¼ cup of the reserved pineapple juice
  • 1cup crushed pineapple, drained (reserve juice!)
  • 1cup sour cream
  • 1cup powdered sugar
  • 2tablespoons of the reserved pineapple juice
  • ½cup toasted chopped macadamia nuts (toast chopped macs on baking sheet for 5-7 min. at 350 degrees, stirring every few minutes)

Cream the butter and sugar until fluffy. Add the eggs, one at a time and then the vanilla until blended. Add the flour, baking powder, pineapple juice, crushed pineapple and sour cream. Mix until well-blended , but not over processed. Pour into a greased and floured tube or bundt pan (or spray with Pam).

Bake at 350 degrees for 55-60 minutes until top of cake pops up when lightly touched. Cool in the pan for 10 minutes and then remove. Mix the 1 cup of powdered sugar and the 2 tablespoons of pineapple juice together and carefully drizzle on the top of the warm cake. Then press the toasted macadamia nuts into the top of the glazed cake. It will be delicious! Aloha and enjoy! //

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