Pineapple-nut Pound Cake
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
- Servings: 8
- 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 1/4 ounce) crushed pineapple
- 1/4 cup vegetable oil
- 3 eggs
Recipe
- 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.
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