Ingredients
White cake mix
8 oz crushed pineapple (with juice)
1 cup granulated sugar
1 ⁄2 teaspoon vanilla extract (for pineapple mix)
8 oz package cream cheese, softened
1 ⁄2 cup butter, softened
3 cups powdered sugar
1 ⁄2 teaspoon vanilla extract (for frosting)
3 cups crushed walnuts
Instructions
Bake the cake: Prepare and bake white cake according to package directions in desired pan. Once baked, cool cake and
poke holes all over with the end of a wooden spoon.
Pineapple mix: In a saucepan, combine crushed pineapple (with juice), 1 cup granulated sugar, and 1 ⁄2 teaspoon vanilla
extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, making sure it seeps into the
holes.
Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered
sugar, remaining vanilla extract, and 2 cups crushed walnuts, mixing until well combined. Spread this frosting over the soaked pineapple
cake.
Garnish: Sprinkle the remaining cup crushed walnuts over the top of the cake.
Chilling: For the best flavor, let the cake sit overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to come together beautifully.