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

Melt butter; add coconut and pecans; set aside.

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