1/2 c. flaked coconut
1/2 c. chopped nuts (Bea uses more)
2 tbsp. butter, melted
1 can (13 1/4 oz.) crushed pineapple
1 pkg. super moist lemon cake mix
1/4 c. vegetable oil
3 eggs

Heat oven to 350 degrees, grease and flour 12 cup bundt pan. Mix coconut, nuts, butter and sprinkle in pan. Drain pineapple thoroughly, reserving syrup. Add enough water to measure 1 1/4 cups. Beat cake mix (dry), oil, pineapple liquid and eggs in large bowl on low speed, scraping bowl constantly until moistened. Beat on medium speed 2 minutes. Pour batter in pan and spoon pineapple evenly over batter. Bake about 45 minutes. Cool 10 minutes and invert on wire rack.