1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
1 can (13 1/4 oz.) crushed pineapple
1 pkg. Supermoist butter yellow cake mix
1/4 c. butter, softened
3 eggs

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Mix coconut, nuts and 2 tablespoons butter; sprinkle in pan. Drain pineapple thoroughly, reserving syrup. Add enough water to reserved syrup to measure 1 1/4 cups. Beat cake mix (dry), 1/4 cup butter, the pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl frequently, 2 minutes.

Pour batter into pan. Spoon pineapple evenly over batter. Bake until cake springs back when touched lightly in center, 45 to 50 minutes. Cool 10 minutes. Invert on wire rack or heat-proof serving plate. Remove pan. Cool cake completely.