Walnut Pineapple Cake
This Walnut Pineapple Cake is tender and moist, with a nice crunch of walnut. Topped with a Cool Whip and Cream Cheese frosting and sprinkled with toasted coconut and walnuts, this cake is the perfect sweet treat!
Servings: 15 pieces
Ingredients
- 1 box yellow or white cake mix
- 20- ounce can crushed pineapple
- 1 cup walnuts finely chopped
- 1 cup shredded sweetened coconut
- 2 large eggs
Topping:
- 1 10- ounce container of non-dairy whipped topping defrosted
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- ½ cup chopped toasted walnuts
- ½ cup toasted toasted coconut
Instructions
For the cake:
- Preheat oven to 350 degrees F. Grease a 9x13 baking pan with nonstick cooking spray.
- In a large bowl, combine cake mix, crushed pineapple (with the juice), 1 cup finely chopped walnuts, 1 cup of coconut and eggs. Stir together until well mixed.
- Pour cake batter into the greased baking pan and bake in the preheated oven for 45-50 minutes, or until cake is golden and a toothpick inserted in the center comes out clean.
- Cool cake completely before frosting.
For the frosting:
- In a stand mixer with the paddle attachment (or with a hand mixer) beat softened cream cheese and powdered sugar on medium speed until light and fluffy; about 1-2 minutes. Stir in Cool Whip on low speed just until blended.
- Spread frosting evenly over the top of the cooled cake. Sprinkle with chopped walnuts and toasted coconut.
- Chill until ready to serve.
- To store, cover tightly and keep in the refrigerator for up to 4 days.
Notes
- Use softened cream cheese. Leave the cream cheese out on the counter, package open, for about 30-45 minutes before beating.
- What if I forgot to soften the cream cheese? Funny you should ask because I have a great trick for how to soften cream cheese! Place it in a stand mixer (or feel free to use a hand mixer and a large bowl). Beat the cream cheese until it’s light and fluffy. Don’t add any other ingredients until the cream cheese is nicely whipped.
- Soften the non-dairy whipped topping. This one is a must…place the tub in the refrigerator overnight and it will be ready to use by morning.
- Use a stand mixer if possible. The paddle attachment on the stand mixer is perfect for this type of frosting, as it won’t “over-beat” when the cool whip is added.
Nutrition
Serving: 1piece | Calories: 406kcal
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