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Ingredients
- 1 pkg. butter recipe golden brown cake mix
- 1 can (20 ounce) crushed pineapple in pineapple juice
- 3 large eggs
- 1/2 c. butter, softened
- 1 T powdered instant coffee
- 1 1/4 teaspoon grnd cinnamon, divided
- 1/2 c. packed brown sugar
- 1/2 stick butter, melted
- 1/2 c. minced walnuts
Directions
- Preheat oven to 375 degrees. Thoroughly grease 10 inch tube pan (don't use angel food pan). Drain pineapple, reserving juice. Add in water if necessary to make 3/4 cup plus 2 tbsp liquid. Put dry cake mix, 3/4 cup reserved pineapple juice, large eggs, 1/2 cup butter, instant coffee and 1 tsp cinnamon into large mixer bowl. Prepare cake as directed on package.Mix remaining 1/4 tsp cinnamon, brown sugar, 1/4 cup butter, walnuts, 1/2 cup liquid removed pineapple and remaining 2 tbsp pineapple juice in bowl. Spoon in pan. Stir remaining liquid removed pineapple into cake batter. Turn batter into pan over pineapple mix. Bake at 375 for 40-50 min. Cool for 5 min in pan, then remove from pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 320 | |
| Calories from Fat 191 | 60% |
| Total Fat 21.82g | 27% |
| Saturated Fat 12.02g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 157mg | 7% |
| Potassium 147mg | 4% |
| Total Carbs 30.46g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 27.0g | 18% |
| Protein 3.32g | 5% |
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