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!
1 10-ouncecontainer of non-dairy whipped toppingdefrosted
½cupchopped toasted walnuts
½cuptoasted 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.
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.