1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
1 (13 1/4 oz.) can crushed pineapple
1 pkg. supermoist 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, water, reserved syrup, oil and egg in large mixer bowl on low 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 on wire rack or heat-proof serving plate. Remove pan; cool cake completely.