Even though this cake is made from scratch, it is super easy to make. It only takes a few minutes to whip together. I covered the cake with foil about halfway through the baking time so the top didn't get overly browned. The key to making this cake super moist and delicious is a box of white chocolate instant pudding. If you can't find white chocolate pudding, you can substitute a box of vanilla instant pudding. Either way, the cake will be one of the best you've ever eaten!
We served this White Chocolate Macadamia Nut Pound Cake slightly warm with a big scoop of vanilla ice cream! YUM! We ate way too much of this! It is dangerously delicious. I think it is the perfect treat for Hawaiian Foods Week next week!!
Find Hawaiian inspired recipes and more here: www.HawaiianFoodsWeek.com
We're celebrating Hawaiian Foods Week June 13th - 18th.
Celebrate with our partners:
Kona Brewing Co.
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant white chocolate pudding
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1-1/2 cups butter, room temperature
- 2-3/4 cup sugar
- 2 tsp vanilla extract
- 6 large eggs
- 8 ounces sour cream
- 3 Tbsp Dole Pineapple Juice
- 1 (12-oz) package white chocolate chips
- 1 (4.5-oz) can Mauna Loa Dry Roasted Macadamia Nuts, chopped
- 1-1/2 cups powdered sugar
- 2 Tbsp Dole Pineapple Juice (may need more to get desired consistency)
Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
Sift together the flour, white chocolate pudding mix, salt and baking soda. Set aside.
Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed. Mix in 3Tbsp pineapple juice.
Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in white chocolate chips and macadamia nuts.
Pour batter into prepared pan and place in the oven.
Bake,if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean. *Check cake at about 45 minutes and cover with foil if starting to brown.*
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar and 2 Tbsp of pineapple juice. Drizzle over cooled cake.
This is a sponsored conversation written by me on behalf of King's Hawaiian. The opinions and text are all mine.