Pineapple Crunch Coffeecake

• 1 box yellow cake mix
• 1 c. brown sugar
• 3/4 c. walnuts, chopped
• 1/4 c. butter or margarine, melted
• 2 eggs
• 2 egg whites
• 1 1/2 c. light sour cream
• 2 (8 1/4 oz.) cans crushed pineapple, drained

1. Preheat oven to 350u0b0.
2. Spray 13 x 9-inch baking dish with vegetable spray.
3. Mix 2/3 cup of dry cake mix with brown sugar, walnuts and butter until crumbly.
4. Reserve.
5. Beat eggs and egg whites with sour cream.
6. Mix in remaining cake mix.
7. Spread half of batter in baking dish.
8. Top with half of the pineapple and sprinkle with half of the brown sugar mixture.
9. Spoon and gently spread remaining batter over brown sugar mixture.
10. Top with remaining pineapple and sprinkle with remaining brown sugar mixture.
11. Bake for 55 to 60 minutes.
12. Serves 12.

yellow cake mix, brown sugar, walnuts, butter, eggs, egg whites, light sour cream, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=804168 (may not work)