Pineapple-Nut Pound Cake

Name: Pineapple-Nut Pound Cake
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

7 ingredients

12 steps

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

Directions

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.