1 pkg. pound cake mix
1 can (1 lb. 4 oz.) crushed pineapple
2 tbsp. instant coffee
1 1/4 tsp. cinnamon
2 eggs
1/4 c. butter, melted
1/2 c. brown sugar, packed
1/4 c. chopped walnuts

Drain pineapple, reserve syrup. Add 3/4 cup syrup to cake mix, add instant coffee, 1 teaspoon cinnamon and eggs. Beat 4 minutes. Set aside. Combine melted butter with brown sugar until well blended, stir in 1/4 teaspoon cinnamon, 1/2 cup drained pineapple, walnuts and 1/4 cup pineapple syrup. Spoon mixture into bottom of bundt pan. Fold remaining pineapple into cake batter, spoon over walnut mixture. Bake at 325 degrees for 1 hour and 15 minutes. Cool on wire rack.