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pineapple macadamia cookie cake

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is another of my cookie/cake recipes. I hope you like this one..was very favorable at the church buffet. Many recipe copies were given out. This cake is chuck full of pineapple flavor and cherries;with a white chocolate icing.

►
(1 rating)
yield 10 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For pineapple macadamia cookie cake

  • COOKIE
  • 1 pkg
    white chip macadamia nut cookie dough, room temperature
  • CAKE
  • 18 oz
    pkg. pineapple cake mix or yellow cake mix
  • 1/3 c
    vegetable oil
  • 3 lg
    eggs, room temperature
  • 1 1/4 c
    water
  • FILLING
  • 1/2 c
    chopped and patted dry, maraschino cherries
  • 1/2 c
    (8 oz. can)crushed pineapple well drained and patted dry.
  • 2/3 c
    mini marshmallows
  • ICING
  • 1/3 c
    vanilla or white chocolate chips
  • 1/3 c
    mini marshmallow ,melted with 1 teas. butter
  • 1/2 c
    powdered sugar-more or less as needed
  • 1 to 3 Tbsp
    water as needed

How To Make pineapple macadamia cookie cake

  • 1
    Heat oven to 350^. Spray bundt pan lightly with non- stick oil. Cookie: Press and pat cookie dough in prepared bundt pan; up sides, bottom and center post evenly.(don't worry if you see a few small holes or it doesn't go to the top edge of pan).Place bundt pan in freezer while mixing cake batter.
  • 2
    Cake: Mix together cake ingredients listed above; not the ones on the box. Beat 2 minutes at medium speed; scraping bottom and sides down. Remove 2 cups of the batter and set aside. Remove pan from freezer and pour cake batter into cookie bundt pan(except the 2 cups you set aside).
  • 3
    Sprinkle the cherries evenly over batter; then spoon the marshmallow creme around; then the pineapple on the marshmallow.
  • 4
    Pour the remaining 2 cups of batter over all evenly. Bake for 56 to 60 minutes. Test for doneness with a toothpick. Remove from oven and cool in the pan for 30 minutes.
  • 5
    Remove from pan(you may have to loosen a bit) and invert onto serving plate.
  • 6
    Icing: Melt the white chocolate in microwave for 30 seconds stir and add the butter and microwave for 10 more seconds,stir until smooth. Add the remaining marshmallow creme and powdered sugar and enough water to make a smooth and creme icing. Pour over warm cake. Trim with pieces of cherry.
  • 7
    Cool cake completely before cutting. Great with whipped cream or vanilla ice cream.
  • 8
    Frosted. NOTE: If desired add the cherries and the pineapple to the batter; and olny put the marshmallow creme in the center.
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