Pineapple-Nut Pound Cake - cooking recipe

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 1/4 ounce) crushed pineapple
1/4 cup vegetable oil
3 eggs

Preparation

Heat oven to 350\u00b0.
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.