For the cake:
1 c pumpkin puree
¾ c granulated sugar
¼ c dark brown sugar
½ c olive oil
2 tsp vanilla
1 ½ c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tsp ginger powder
½ tsp nutmeg
¼ tsp allspice
¼ tsp cardamon
¼ tsp salt
½ c coarsely chopped Hawaiian Host Sea Salt Toffee Dark Chocolate Macadamias
- Preheat the oven to 350° and thoroughly oil a 6-cup bundt pan.
- Using a large knife, carefully chop ½ c worth of Sea Salt Toffee Dark Chocolate Macadamias and set them aside.
- In a large mixing bowl, combine the pumpkin, two types of sugar, olive oil, eggs, and vanilla. Mix well.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and spices. Mix well.
- Add the dry ingredients to the wet and mix until just combined, then stir in the chopped Sea Salt Toffee Dark Chocolate Macadamias.
- Pour the batter into the prepared bunt pan.
- Bake at 350° for 45-50 minutes or until a cake tester just barely comes out clean.
- When the cake is done, remove it from the oven and set it on a cooling rack. Cool for at least 30 minutes before removing it from the bundt pan, then allow the cake to cool completely before icing.
- To make the icing, combine the confectioner’s sugar, cinnamon, and vanilla in a bowl. Add water a small dash at a time, stirring after each addition, until you create a thick, rich icing that can barely be drizzled on top of the cake. Add the water in tiny increments, especially toward the end.
- Drizzle about three quarters of the icing on top of the cake, allowing it to drip down the sides. Set aside the remaining icing.
- Using a large knife, carefully chop ½ c worth of Sea Salt Toffee Dark Chocolate Macadamias. Then, while the icing is still soft, add the chopped macadamias to the top of the cake, pushing them into the icing so they stick.
- Take the last few spoonfuls of additional icing and drizzle it across the top of the completed cake. Allow the icing to set for 30 minutes at room temperature before serving.
- Store any additional slices in a sealed container at room temperature for several days, or in the freezer for up to several months.
This decadent cake unites Hawaiian Host Sea Salt Toffee Dark Chocolate Macadamias with everyone’s favorite fall flavor: pumpkin spice! Enjoy this special fall treat for breakfast or for dessert all season long and even on Thanksgiving. Serve it alongside a pumpkin spice latte for extra seasonal indulgence!
This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She spends each winter in Hawaii and is a huge macadamia nut lover. You can find Lee’s blog, including many Hawaiian-inspired recipes, at www.TheRogueBrusselSprout.com.