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Pineapple-Nut Pound Cake

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“I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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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