Pineapple Sheet Cake

• 1 can (13 1/4 oz.) crushed pineapple, drained
• 1 c. finely crushed vanilla wafers, about 25
• 1 box yellow or white cake mix
• 1 c. light cream or milk
• 3 eggs
• 2/3 c. flaked coconut
• 1/2 c. chopped nuts

1. Generously grease and lightly flour bottom and sides of a 9 x 13 inch baking pan.
2. Drain pineapple; reserve syrup.
3. Reserve 1/3 cup crumbs for topping.
4. In large mixer bowl, combine remaining wafer crumbs, 1/2 cup reserved pineapple syrup, dry cake mix, cream or milk and eggs.
5. Blend until moistened; beat as directed on package.
6. Pour half of the batter into prepared pan.
7. Sprinkle with coconut.
8. Spread drained pineapple evenly over coconut; sprinkle with chopped nuts.
9. Spread with remaining batter, sprinkle with reserved crumbs.
10. Bake at 350u0b0 45-50 minutes or until a wooden toothpick inserted in center comes out clean.
11. Cool 15 minutes.

pineapple, vanilla wafers, light cream, eggs, flaked coconut, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=16785 (may not work)