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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! Thanks to California Walnuts for sponsoring this post.
We all know that walnuts are a great heart-healthy snack, as they offer four grams per ounce of protein and are an excellent source of omega-3 ALA (2.5 grams/ounce). But did you also know that they are a favorite for baking? Well they are for me anyway! I choose walnuts over any other nut when it comes to baked goods. I mean, brownies, cookies, cakes, you name it.
This Pineapple Cake is no exception.
I love when a dessert is super easy, feeds a crowd, and tastes amazing to boot. This Walnut Pineapple Cake is all of those things and so much more. It’s got just a few simple pantry staple ingredients, whips up in a jiffy and takes under an hour to bake. Let it cool, frost it with my super easy Cool Whip frosting recipe, and garnish. The cake is incredibly moist, yet sturdy thanks to the added walnuts in the batter, and the frosting is thick and not too sweet.
Take this cake to potlucks and backyard barbecues this summer and it’s a guaranteed crowd pleaser!
How to Make Walnut Pineapple Cake
Whipping up the batter for this cake takes less than ten minutes and just five ingredients:
- Yellow cake mix (<—this one is my favorite brand) (aff)
- Crushed Pineapple
- 2 eggs
- 1 cup of finely chopped walnuts
- 1 cup of shredded sweetened coconut
Simple right? And those are all typical pantry staples that you probably have on hand right now.
For the frosting you’ll need Non-Dairy Whipped Topping ( I use Tru-Whip brand), a block of cream cheese and some powdered sugar. You could also add a little vanilla to smooth out the flavor if you like, but I didn’t. The topping is just toasted coconut and walnuts.
How to toast coconut | How to toast walnuts
Preheat the oven to 350 degrees. Line a large baking sheet with parchment or a silicone baking mat. Spread the coconut and chopped walnuts out on the baking sheet in an even layer and toast in the oven for 5-7 minutes. Watch closely to avoid burning – easy peasy!
Tips for making the Cream Cheese Frosting
- 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.
Are you ready to make this delicious Walnut Pineapple Cake?
Here are a few other walnut recipes to try first:
- Walnut Basil Pesto Recipe
- Walnut Crusted Baked Chicken Nuggets
- Creamy Grape Salad with Walnuts
- Apple Walnut Cinnamon Rolls
And if quick and easy cakes are your thing, be sure to check these out:
- Carrot Cake Bars with Cream Cheese Frosting
- Chocolate Coconut Cream Poke Cake
- Orange Creamsicle Poke Cake
Walnut Pineapple Cake
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
