1 yellow cake mix
1 (20 oz.) can crushed pineapple, undrained
1/2 c. sugar
1 sm. pkg. instant vanilla pudding
1 c. coconut
1 (8 oz.) box whipped topping
1/2 c. chopped nuts

Make cake according to box. Heat pineapple and sugar together. Pour over hot cake poked with holes; chill. Mix pudding according to directions and add coconut; then spread over the pineapple. Spread on whipped topping and sprinkle with nuts. Let stand in refrigerator 12-24 hours before serving.