AMBROSIAL GINGER RING

1 (1 lb. 4-oz.) can Dole Crushed Pineapple
1 (14 oz.) package gingerbread mix
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup chopped toasted pecans
1/4 cup coconut
Sweetened whipped cream (for serving)

Drain pineapple reserving all syrup. Add 1 cup syrup to dry gingerbread mix, beating until thick and light.

Meanwhile combine butter and sugar until blended. Stir in pecans, coconut and 1/2 cup pineapple. Spoon into bottom of a 9-cup Bundt pan. Fold remaining pineapple into gingerbread mixture and spoon over top.

Bake at 350 degrees F for 45 to 50 minutes. Allow to stand 10 minutes before inverting onto serving plate.

Serve warm with whipped cream.

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