1 pkg. Pillsbury Plus banana cake mix
3/4 c. water
3 eggs
1 can (8 1/4 oz.) crushed pineapple, drained, reserve liquid
1/4 c. reserved pineapple liquid
1/2 c. chopped nuts
1 c. powdered sugar
3 tbsp. reserved pineapple liquid

Heat oven to 350 degrees. Grease and flour an angel food tube pan. Combine cake mix, water, eggs, crushed pineapple, 1/4 cup reserved pineapple liquid and chopped nuts. With electric mixer, mix on low speed until moistened, beat 2 minutes longer on high speed. Pour into prepared pan. Bake 45 to 55 minutes. Cool upright in pan for 25 minutes; invert onto serving plate. Cool completely.

In small bowl, blend powdered sugar and 3 tablespoons reserved pineapple liquid. Spoon over top of cake allowing some to run down sides.