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Pineapple-Nut Pound Cake
1 Hr
Diet Restriction
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Secret Ingredients
  • 18 1/4 ounces lemon cake mix
  • 1/2 cup flaked coconut
  • 1/2 cup chopped nuts (i used almonds)
  • 2 tablespoons margarine or 2 tablespoons butter , melted
  • 1 (13 1/4 ounce) crushed pineapple
  • 1/4 cup vegetable oil
  • 3 eggs
  1. Heat oven to 350°.
  2. Grease and flour 12-cup bundt cake pan.
  3. Mix coconut, nuts and margarine or butter; sprinkle in pan.
  4. Drain pineapple thoroughly, reserving syrup.
  5. Add enough water to syrup to measure 1 1/4 cups.
  6. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
  7. Beat on medium speed, scraping bowl frequently, 2 minutes.
  8. Pour batter into pan.
  9. Spoon pineapple evenly over batter.
  10. Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
  11. Cool 10 minutes; invert on wire rack or heatproof serving plate.
  12. Remove pan; cool completely.
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