Heat oven to 350 degrees F. Generously grease and flour Bundt pan.
Cake: Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserving
syrup and 1 tablespoon pineapple for glaze.
Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high
speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over
batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes.
Remove from pan.
When cooled completely top with glaze.
Glaze: Mix all ingredients to reach proper glaze consistency.
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