1 pkg. butter recipe golden cake mix
1 can (20 oz.) crushed pineapple in pineapple juice
3 eggs
1/2 c. butter, softened
1 tbsp. powdered instant coffee
1 1/4 tsp. ground cinnamon, divided
1/2 c. packed brown sugar
1/2 stick butter, melted
1/2 c. chopped walnuts

Preheat oven to 375 degrees. Thoroughly grease 10 inch tube pan (do not use angel food pan). Drain pineapple, reserving juice. Add water if necessary to make 3/4 cup plus 2 tablespoons liquid. Put dry cake mix, 3/4 cup reserved pineapple juice, eggs, 1/2 cup butter, instant coffee and 1 teaspoon cinnamon into large mixer bowl. Prepare cake as directed on package.

Mix remaining 1/4 teaspoon cinnamon, brown sugar, 1/4 cup butter, walnuts, 1/2 cup drained pineapple and remaining 2 tablespoons pineapple juice in bowl. Spoon in pan. Stir remaining drained pineapple into cake batter. Turn batter into pan over pineapple mixture. Bake at 375 for 40-50 minutes. Cool for 5 minutes in pan, then remove from pan.