1 box yellow cake mix. Cook as directed. Mix 1 cup sugar, 1 large can pineapple together. Boil for 5 minutes. Pour over cake. Set cake in refrigerator until cool.
Mix 1 package instant banana cream pudding as directed. Mix 1 (8 ounce) package cream cheese into pudding mix. Spread over cake. Cut up bananas over pudding mix, spread non-dairy whipped topping over bananas, sprinkle with coconut. Then sprinkle pecans over coconut. Keep refrigerated until served. Make sure you use a large pan.