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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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 15 pieces
Calories: 406kcal
Author: Kristin


  • 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


  • 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


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.


Serving: 1piece | Calories: 406kcal