Instructions:
1. Bake the Cake: Prepare and bake the white cake according to the package directions in your chosen pan. Once it’s baked, allow the cake to cool completely. Use the end of a wooden spoon to poke holes evenly across the surface of the cake.
2. Pineapple Topping: In a saucepan, combine the crushed pineapple (with juice), granulated sugar, and 1/2 teaspoon of vanilla extract. Bring the mixture to a boil, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring the liquid seeps into the holes for maximum flavor.
3. Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually mix in the powdered sugar, the remaining vanilla extract, and 2 cups of crushed walnuts. Spread this rich frosting evenly over the pineapple-soaked cake.
4. Finish and Chill: Sprinkle the remaining 1 cup of crushed walnuts on top of the cake for an added crunch. For the best taste, refrigerate the cake overnight or for at least 6 hours before serving. This chilling time allows the flavors to blend together beautifully.
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