Pineapple Nut Cake
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can evaporated milk
2 large eggs
1 can crushed pineapple, drained, divided
1 cup chopped walnuts
1 (12 ounce) container Cool Whip
Preheat oven to 350 degrees F. Grease and flour one 9 x 12-inch
baking pan or two round pans.
Mix together cake mix, evaporated milk, eggs and 1 cup drained,
crushed pineapple. Beat for two minutes. Pour into prepared baking
pans. Bake for 30 to 35 minutes or until wooden pick inserted comes
out clean. Cool in pan on wire rack for 15 minutes.
Frosting: Mix Cool Whip with remaining pineapple. Frost cake and
sprinkle with chopped nuts as desired.