Pineapple-Nut Pound Cake

• 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

1. Heat oven to 350u0b0.
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.

lemon cake, flaked coconut, nuts, margarine, pineapple, vegetable oil, eggs

Taken from www.food.com/recipe/pineapple-nut-pound-cake-224950 (may not work)