1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
1 (13 1/4 oz.) can crushed pineapple, drained thoroughly (reserve 1/4 c. juice)
1 pkg. Super Moist yellow cake mix
3/4 c. water
1/3 c. oil
3 eggs

Grease and flour 12 cup Bundt cake pan. Mix coconut, nuts and butter. Sprinkle in bottom of pan. Beat cake mix, water, reserved syrup, oil and eggs in large bowl until moistened for 2 minutes. Pour half of batter into pan. Sprinkle half of pineapple on top and cut through cake. Pour remaining batter in pan and sprinkle with remaining pineapple and cut through.

Bake 45-50 minutes at 350 degrees. Cool 10 minutes and remove from pan. Cool completely and then sprinkle with confectioners' sugar.