1/2 c. flaked coconut
1/2 c. chopped nuts
2 tbsp. butter, melted
1 can (13 1/4 oz.) crushed pineapple
1 pkg. moist lemon cake mix
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 syrup. Add enough water to syrup to measure 1 1/4 cups. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low heat, 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 lightly touched in center, 45-50 minutes.