Pineapple Pound Cake - cooking recipe

Ingredients

1 (17 oz.) pkg. yellow cake mix
1 (8 oz.) carton yogurt or sour cream
4 eggs
1 c. crushed pineapple, drained or substitute cranberries or blueberries
1/2 c. chopped nuts
Creamy Glaze (optional)

Preparation

Combine cake mix, yogurt and eggs.
Blend at low speed until moistened.
Beat 2 minutes at medium speed.
Fold in fruit and nuts.
Pour batter into greased, floured Bundt pan or 10-inch tube pan.