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

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°F 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes.

Glaze:

1 c. powdered sugar
1 tbsp. butter, melted
pineapple juice

Prepare glaze by combining powdered sugar and melted butter with enough reserved pineapple syrup to make mixture thin enough to drizzle; drizzle over warm cake. Serve warm or cool.