Bundt Cake #76: White Chocolate Macadamia Nut

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!