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Dessert
1 (9 x 13) cake
40 minutes
25 minutes
Melissa's Corporate Chefs
1 package Macadamia Nuts (3 ounces)
3 tablespoons unsalted butter
3 tablespoons rum, dark
6 tablespoons brown sugar
2 each South African Baby Pineapples, peeled (do not core) and cut into 1/4 inch slices
1 package Dried Tart Cherries (3 ounces)
1 box white cake mix
6 ounces heavy cream
2 tablespoons brown sugar
1 tablespoon ginger root, freshly grated
2 teaspoons organic lemon zest, freshly grated
Heat oven according to directions on the cake box.
Spread macadamia nuts evenly in shallow pan. Bake in preheated oven 7-10 minutes or until golden brown. Remove from oven and allow to cool.
Chop nuts by hand with a serrated knife or use a food processor.
Add the macadamia nuts to the dry cake mix. Follow directions on the cake box for ingredients and mixing.
Melt butter in a saucepan over medium heat. Add the rum and mix thoroughly. Pour mixture into the bottom of a 9 x 13 inch cake pan.
Sprinkle the brown sugar evenly over the bottom of the cake pan.
Arrange pineapple slices evenly over the mixture.
Add the tart cherries in the spaces between the pineapple.
Lightly spray the sides of the cake pan with cooking spray. Pour batter into cake pan and carefully spread evenly over the bottom of the pan. Bake according to the recommended time.
Remove cake from the oven and allow to cool for 5 minutes.
Place a platter over the cake and invert. Tap the bottom of the cake pan carefully and lift pan off of the cake. Allow cake to cool before serving. Top with the citrus team.
Whip heavy cream until slightly thick.
Add the remaining ingredients and mix thoroughly.
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