1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
1 egg
1 1/2 teaspoons milk
1 (12 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Mix together cake mix, pudding mix, egg, milk and pineapple. Press dough into prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheet to wire rack. Cool completely before removing from cookie sheet. Cool completely before removing from cookie sheet.
In a large bowl, mix the crushed pineapple, pecans and pineapple juice. Use enough water, but not too much, to make smooth paste. Refrigerate pineapple juice for about 1 hour or until firm enough to use as a topping.