1 1/2 c. brown sugar
2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. chopped walnuts
1/4 c. chopped macadamia nuts
1/2 c. bread crumbs
1 c. sugar
1/2 c. butter
1/2 c. vegetable shortening
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. Herman
1 c. (8 1/2 oz. can) crushed pineapple, drained
1/4 c. rum
1/2 c. melted butter
Combine brown sugar, cinnamon, ginger, walnuts, macadamia nuts and bread crumbs; mix well and set aside.
Cream together sugar, butter and vegetable oil. Add eggs and vanilla and beat until fluffy. Add flour, baking powder, salt and Herman; beat until smooth.
Spoon half batter into well greased and floured 9x13 inch baking pan. Spoon half reserved brown sugar over batter and sprinkle with pineapple. Smooth remaining batter on top and sprinkle with remaining brown sugar mixture. Sprinkle with rum and pour melted butter over all. Bake 375 degrees for 25-30 minutes. Serve warm. Makes 12 to 15 servings.
