1 yellow cake mix
1 lg. 15 oz. can crushed pineapple
1 c. sugar
1 lg. pkg. vanilla pudding (cooked not instant)
1 lg. container sour cream
1 (8 oz.) tub Cool Whip
coconut

Bake cake as directed on box. After cake is out of oven, still warm, mix pineapples and sugar. Heat until sugar is melted. Pour over cake.

Mix pudding and sour cream together, cook until thick or until it starts to boil. Pour over cake. Put cake in refrigerator overnight. After 24 hours, cover with Cool Whip and coconut. Keep chilled.