1
Wipe a 10 inch Bundt pan well with shortening or oil.
2
Sprinkle with nuts and set aside.
3
Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.
4
Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter.
5
Spread half of the can of pineapple.
6
Pour 1/3 more batter into pan, sprinkle 2 tablespoons sugar and cinnamon over batter.
7
Spread the second half of the pineapple, cover with the remaining batter.
8
Bake at 350°F for 50-60 minutes until cake tests done when toothpick inserted in center.
9
Cool 25 minutes on a rack then remove cake from pan and cool completely. Sprinkle extra optional sugar and cinnamon on bundt cake before slicing into 16 slices. Slices can be bagged, frozen, and eaten later IAW scheduled eating plan.
10
Subsitute any can of apple, cherry, or peach pie filling for cake flavor variation.
