1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
1 (13 1/4 oz.) can crushed pineapple
1 pkg. super moist yellow cake mix
1/4 c. water
1/4 c. vegetable oil
3 eggs

Heat oven to 350 degrees. Grease and flour 12 cup Bundt cake pan. Mix coconut, nuts and butter; sprinkle in pan.

Drain pineapple thoroughly, reserving 1/4 cup syrup. Beat cake mix (dry), water, reserved syrup, oil and eggs in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Spoon pineapple over batter. Bake until cake springs back when touched lightly in center, 45 to 50 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cook cake completely.