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Pineapple Bundt Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 1 (16 ounce) can crushed pineapple (SAVE JUICE)
  • 1 cup pineapple juice (saved from can)
  • 3 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup coconut
  • 3/4 cup chopped pecans
  • 1/2 cup butter


  1. Melt butter; add coconut and pecans; set aside.
  2. Mix together cake mix, juice, eggs and oil; beat 3 minutes at medium speed.
  3. Layer pecans/coconut/butter mixture in bottom of Bundt pan, then spoon cake into pan.
  4. Spoon pineapple on top of cake batter and bake at 350 degrees F for 45 to 50 minutes.
  5. Cool for 1 hour; place in cake container and cover.

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