Walnut Pineapple Cake
DESCRIPTION
Total Time
Prep Time
10 Mins
Cook Time
45 Mins
Total Time
55 Mins
Nutrition
Calories
470
Total Fat
24
Saturated Fat
12
Trans Fat
0
Polyunsaturated Fat
7
Monounsaturated Fat
4
Cholesterol
50
Sodium
420
Carbohydrates
57
Dietary Fiber
3
Total Sugars
36
Added Sugars
0
Protein
6
Vitamin D
0
Calcium
136
Iron
2
Potassium
211
Ingredients
CAKE
- 1 box yellow or white cake mix
- 1 can (20 ounces) crushed pineapple in juice
- 1 cup California walnuts, finely chopped
- 1 cup shredded sweetened coconut
- 2 large eggs
FROSTING
- 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
Preparation
CAKE
- Preheat oven to 350° F. Grease a 13x9 baking pan with nonstick cooking spray.
- In a large bowl, combine cake mix, crushed pineapple (with the juice), chopped walnuts, coconut and eggs. Stir together until mixed well.
- 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
- 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.