Pineapple Mimosa Crunch Cake

Ingredients

• 1- 29 Oz. Can of Pineapple, drained
  
• 1 1/2 C. Pineapple Mimosa
• 1 Yellow Cake Mix
  
• 1/2 Bag of Shredded Coconut
• 1 C. Butter or Margarine, melted
• 1 C. Chopped Walnuts or Pecans

Directions

• Preheat oven to 350°F
• Grease 9x13 pan
• Pour pineapple and Soleil Mimosa Pineapple into the bottom of the pan
• Evenly sprinkle dry cake mix evenly over mimosa mixture
• Pour melted butter over cake mix
• Sprinkle nuts and coconut over the top
• Bake for 30-35 minutes