CARAMEL COFFEE POUND CAKE

1 can (1 lb. 4-oz.) Dole Crushed Pineapple, divided use
1 (1 lb. 1-oz.) package pound cake mix
2 tablespoons instant coffee
1 1/4 teaspoon ground cinnamon, divided use
2 eggs
1/4 cup butter, melted
1/2 cup brown sugar, packed
1/4 cup chopped walnuts

Drain pineapple reserving all syrup. Add 3/4 cup syrup to dry cake mix along with instant coffee, 1 teaspoon cinnamon and eggs. Beat about 4 minutes until well blended and batter is thick and creamy.

Meanwhile combine butter and brown sugar until blended. Stir in 1/4 teaspoon cinnamon, 1/2 cup drained pineapple and chopped walnuts along with 1/4 cup pineapple syrup. Spoon mixture into bottom of a 9-cup Bundt pan. Fold remaining drained pineapple into cake batter. Spoon over walnut mixture.

Bake at 325 degrees F for 1 hour and 15 minutes. Cool on wire rack 15 minutes. Invert onto serving plate.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated