1 pkg. yellow cake mix
1 (20 oz.) crushed can pineapple and juice, unsweetened
3/4 c. sugar
1 (3 1/2 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
1 c. heavy cream
1/4 c. 10X sugar
1 tsp. vanilla
3/4 c. coconut
1/2 c. slivered almonds

Bake cake according to package directions. Bake in 13x20 inch pan until done. Pierce top with fork. Pour over pineapple mix (combine pineapple, juice and sugar. Cook 15 minutes.) Cool cake.

Combine milk and pudding. Beat until thick. Pour over cake and pineapple mix. Whip cream until stiff. Add sugar, vanilla. Spread over pudding. Sprinkle with coconut and almonds. Refrigerate 6-8 hours. Enjoy.