1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
13 1/4 oz. 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. Combine cake mix, water, reserved syrup, oil and eggs in large mixing bowl on low speed, scraping bowl constantly, until moistened. Beat on medium 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 onto wire rack on heat - proof serving plate. Remove pan. Cool cake completely. Serves 12 to 14.