This is a fabulously moist cake with pineapple and macadamia nuts and a sweet glaze that sinks into the cake by using the poke cake method. Best served warm.
This is a decadent cake! I did add about 3 times as many macadamia nuts as the recipe states and please don't serve it right away, it needs to sit for at least 2 days (covered) to absorb the wonderful rum, it is just like a fruitcake that needs time to age. I served it for Christmas desert and everybody raved over it. - 16 Feb 2002 (Review from Allrecipes USA and Canada)
This cake was a very big hit for Thanksgiving this year. However, I could not tollerate the rum... I thought it over powered the other ingredients. i think the cake would be wonderful without the rum! It doesnt need it at all. - 25 Nov 2005 (Review from Allrecipes USA and Canada)
This is a very good recipe. The cake is moist and delicious. Next time, I will add another 1/2 cup of macadamias for sure. I was pretty generous with the pineapple - I added a little more than 8 ounces. I baked this cake in a nonstick bundt pan. Thank you for sharing your recipe! - 05 Sep 2009 (Review from Allrecipes USA and Canada)