Pineapple Sheet Cake - cooking recipe

Ingredients

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

Preparation

Generously grease and lightly flour bottom and sides of a 9 x 13 inch baking pan.
Drain pineapple; reserve syrup.
Reserve 1/3 cup crumbs for topping.
In large mixer bowl, combine remaining wafer crumbs, 1/2 cup reserved pineapple syrup, dry cake mix, cream or milk and eggs.
Blend until moistened; beat as directed on package.
Pour half of the batter into prepared pan.
Sprinkle with coconut.
Spread drained pineapple evenly over coconut; sprinkle with chopped nuts.
Spread with remaining batter, sprinkle with reserved crumbs.
Bake at 350\u00b0 45-50 minutes or until a wooden toothpick inserted in center comes out clean.
Cool 15 minutes.