1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. melted butter
1 (13 1/4 oz.) can crushed pineapple
1 pkg. super moist yellow cake mix
3/4 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 dry cake mix with water, reserved syrup, oil and eggs in large mixer bowl on low speed until well mixed. Then beat at medium speed, stirring frequently for 2 minutes. Pour batter into pan. Spoon pineapple evenly over batter. Bake, until cake springs back when touched in center, for 45 to 50 minutes. Cool 10 minutes. Invert on wire rack or heat proof serving plate. Remove pan. Cool cake completely.