1 yellow cake mix
1 (15 oz.) can crushed pineapple
1/2 c. sugar
3 bananas
1 (3 oz.) pkg. vanilla instant pudding
1 1/2 c. mixture of chopped pecans and coconut
Whipped cream spread

Bake yellow cake as directed in a 12 x 12 inch pan. Heat pineapple and sugar in saucepan over medium heat for 5 minutes. Remove cake and pour pineapple mixture over cake. Let cool. Top with sliced bananas. Mix pudding as directed and spread over bananas. Spread whipped cream over top, then sprinkle with pecan and coconut mixture. Serve cold.