How have I not done this cake before? Please tell me how? White chocolate and macadamia nuts are a perfect combination! They are sweethearts. You should bake this cake on Valentine’s Day and share a piece with your sweetheart. It’s a match made in heaven.
Shopping List
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
1 cup white chocolate chips
1 1/2 cups macadamia nuts, toasted and divided (see below)
1 jar store bought cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in 3/4 cup toasted macadamia nuts and white chocolate chips. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
Frost cooled cake with your cream cheese frosting and garnish with your remaining macadamia nuts.
To toast my macadamia nuts, I just put them in a clean, dry pan over medium-high heat for about 5 minutes (stirring often). They’ll brown up quickly, so don’t look away. Delicious and simple!
RachelZoe says
My dad LOVES white chocolate and macadamia nuts, this sounds like something he would really enjoy! Because of you, I bought my first bundt cake pan this weekend and I'm looking forward to using it! Thanks for the wonderful recipes!!
-Rachel Tapscott
Ashley D says
Yummmmy!!! You always make amazing food that looks fabulous! Where can one sign up for Shay cooking classes?:)
Natalie says
White Chocolate Macadamia Nut?!?! My goodness, that does sound good. I love your creativity for all of the bundt cakes! I'm gluten-free, but that's OK, I'm sure I can adapt 🙂
Anonymous says
Hi! My father in law loves white chocolate macadamia nut cookies and I want to make this for his Bday. I was wondering what size eggs you use and also do you think that chopping up the nuts in a food processor would be a good idea? Thanks!
Mix and Match Mama says
I always use a large organic egg. I personally like the texture of the larger macadamia nuts…but it would still taste delicious coarsely ground.