Strawberry-Pineapple Bundt Cake (Cake Mix)
2 Tbsp. butter, melted
1/2 cup chopped nuts
1/2 cup flaked coconut
1 (13-oz.) can crushed pineapple
1 box strawberry cake mix (2 layer)
1 cup water
1/4 cup vegetable oil
1 cup confectioners’ sugar
1 Tbsp. pineapple
1 to 2 Tbsp. pineapple syrup
Preheat oven to 350ºF. Generously grease and flour Bundt pan.
Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tbsp. 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.