1 box yellow cake mix
1 (20 oz.) can crushed pineapple with juice
1 c. sugar
1 c. coconut
1 pkg. instant pudding
1 (8 oz.) Cool Whip
1/2 c. chopped nuts

Bake cake mix according to directions in a 9x13 inch pan. Cool.

Simmer sugar and pineapple until dissolved. When cake is cool, puncture holes about every inch and pour hot pineapple mixture over top and cool. Mix pudding according to directions and pour over top. Mix Cool Whip with coconut and spread over pudding and sprinkle with nuts. Very moist and very good. Keep refrigerated.