1/4 cup Macadamia Nuts toasted
1 1/2 cups Maipuri Pineapple peeled cut 1 inch by 1/8 inch
2 tablespoons Unsalted Butter
1/4 cup Rum (dark)
2 tablespoons Brown Sugar
2 tablespoons Orange Juice
1 box White Cake Mix (average weight 18 ounces)
Heat oven according to directions on the cake box. Follow directions on cake box for preparing pan with the following exception: Do not flour the bottom of the cake pan.
Melt butter in a saucepan over medium heat. Add rum and pineapple, reduce heat to low and allow to cook 10 minutes, stirring occasionally. Remove pineapple from pan with a slotted spoon and transfer to a strainer to drain (reserve the pineapple juice). In the same pan add orange juice, brown sugar, and ginger to reserve pineapple juice. Continue cooking over a medium low heat for 6 to 8 minutes or until mixture starts to thicken to a glaze and becomes smooth. Pour the brown sugar mixture over the bottom of a cake pan. Arrange pineapple slices evenly over sugar mixture.
Finely chop the toasted macadamia nuts by hand or in a food processor. Add macadamia nuts to dry ingredients of cake mix. Follow directions on cake box for ingredients and mixing. Pour batter into cake pan. Bake time will vary according to the size of the cake pan.
When done, wooden pick inserted into center of cake will come out clean.While the cake pan is just cool enough to handle with pot holders, place a large platter over pan and turn upside down to remove cake. Tap bottom of cake pan carefully and lift pan off of the cake. Allow cake to cool.