Pineapple-Nut Pound Cake

Recipe by FLUFFSTER
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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