Walnut Pineapple Cake
Ingredients
CAKE
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1 box yellow or white cake mix
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1 can (20 ounces) crushed pineapple in juice
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1 cup California walnuts, finely chopped
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1 cup shredded sweetened coconut
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2 large eggs
FROSTING
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1 (10-ounce) container of non-dairy whipped topping, defrosted
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8 ounces cream cheese, softened
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¼ cup powdered sugar
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½ cup chopped toasted walnuts
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½ cup toasted toasted coconut
PREPARATION
CAKE
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Preheat oven to 350° F. Grease a 13×9 baking pan with nonstick cooking spray.
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In a large bowl, combine cake mix, crushed pineapple (with the juice), chopped walnuts, coconut and eggs. Stir together until mixed well.
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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.
FROSTING
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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.
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Spread frosting evenly over the top of the cooled cake.
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Sprinkle with chopped walnuts and toasted coconut.
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Chill until ready to serve.
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To store, cover tightly and keep in the refrigerator for up to 4 days.
NUTRITION
- Calories: 470 cal
- Total Fat: 24 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 4 g
- Cholesterol: 50 mg
- Sodium: 420 mg
- Carbohydrates: 57 g
- Dietary Fiber: 3 g
- Total Sugars: 36 g
- Added Sugars: 0 g
- Protein: 6 g
- Vitamin D: 0 mcg
- Calcium: 136 mg
- Iron: 2 mg
- Potassium: 211 mg