Pineapple-Nut Pound Cake

I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 18 1⁄4 ounces  lemon cake mix
• 1⁄2 cup flaked coconut
• 1⁄2 cup  chopped  nuts (I used almonds)
• 2  tablespoons margarine or 2  tablespoons butter, melted
• 1 (13 1/4ounce)  crushed pineapple
• 1⁄4 cup  vegetable oil
• 3  eggs

Directions

1. Heat oven to 350°.
2. Grease and flour 12-cup bundt cake pan.
3. Mix coconut, nuts and margarine or butter; sprinkle in pan.
4. Drain pineapple thoroughly, reserving syrup.
5. Add enough water to syrup to measure 1 1/4 cups.
6. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
7. Beat on medium speed, scraping bowl frequently, 2 minutes.
8. Pour batter into pan.
9. Spoon pineapple evenly over batter.
10. Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
11. Cool 10 minutes; invert on wire rack or heatproof serving plate.
12. Remove pan; cool completely.