• 1 1/2 C. all-purpose flour
• 1 C. white sugar
• 1 3 1/2 oz. pkg. instant vanilla pudding mix
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 C. butter flavored shortening
• 2 eggs
• 1 8 oz. can crushed pineapple with juice
• 1/2 C. spiced rum
• 1 tsp. vanilla extract
• 1/2 C. macadamia nuts
• 1/4 C. water
• 2 Tbs. butter
• 1/2 C. white sugar
• 1/4 C. rum

Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 C. rum and vanilla. Beat until smooth. Stir in macadamia nuts.

Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted into cake comes out clean. While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.

To make the glaze: Place water, butter, and 1/2 C. sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 C. rum.

Yield: 16 servings