Ingredients
| 1 Package | sour cream white cake mix |
| 1 Cup | brown sugar |
| 3/4 Cup | chopped walnuts or pecans |
| 1/4 Cup | butter, softened |
| 3 | eggs |
| 1 1/2 Cup | sour cream |
| 2 | 13-ounce cans crushed pineapple, drained |
Instructions
Mix approximately 2 3/4 cups of the dry cake mix with brown sugar, nuts and butter until crumbly. Reserve. Beat eggs, blend in sour cream and remaining dry cake mix. (Batter will be thick and slightly lumpy.) Spread half of the batter in a 9 by 13-inch baking dish, top with 1 can of drained crushed pineapple and half of the reserved brown sugar mixture. Spoon and gently spread remaining batter over brown sugar mixture, top with remaining crushed pineapple and sprinkle with remaining brown sugar mixture. Bake at 350 degrees for 55 to 60 minutes.
