1 pkg. yellow or white cake mix
1 (20 oz.) can crushed pineapple
1 c. sugar
1 (6 oz.) pkg. vanilla instant pudding
1 c. whipping cream, whipped & sweetened
Flaked coconut, lightly toasted

Mix and bake cake according to package directions, using a 9 x 13 inch pan. Combine pineapple with juice and sugar in a saucepan to boil. Cool slightly. When cake is done cooling, poke holes in it with a fork or handle of a wooden spoon.

Pour pineapple mixture over it. Prepare pudding according to package directions. Cool. Spread over top of pineapple mixture on cake. Chill. Just before serving cover with whipped cream and sprinkle with coconut. Garnish with pineapple slices, if desired.