1 pack pineapple cake mix
4 large eggs; separated
1/3 cup vegetable oil
1 1/4 cup water
3/4 cup and 1 tablespoon sugar
1/4 cup nuts, chopped
1/2 cup whipping cream
1/2 teaspoon vanilla
1/2 cup crushed pineapple, well drained
Preheat oven to 350 degrees. Grease and flour 2, 9" round cake pans. Combine dry cake mix, egg yolks, oil and water in large mixer bowl. Mix cake as directed on package. Divide batter evenly between pans. Beat egg whites until frothy. Gradually add 3/4 cup sugar, beating until stiff peaks form. Careful to spread meringue over batter. Sprinkle with nuts. Bake at 350 degrees for 30-35 minutes. Cool in pans on racks for 15 minutes; remove from pans and cool completely, meringue side up. For filling, beat cream until stiff; beat in 1-tablespoon sugar and vanilla. Fold in crushed pineapple. Place one cake layer, meringue side down, on plate; spread with filling. Place second layer, meringue side up, on top. Refrigerate until ready to serve.
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