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.