1 pkg. yellow cake mix with pudding
1 (1 lb. 4 oz.) can crushed pineapple
1 (6 oz.) pkg. vanilla pudding (not instant)
Cool Whip or whipped cream
Angel coconut

Bake cake as directed in 9x13 inch pan. Cool, cut cake in half and make pen size holes on top of both halves.

Cook sugar and pineapple until sugar dissolves and make vanilla pudding mix according to directions. Cool. Spread pineapple mix over one half of cake, then spread pudding mix over pineapple. Place other half of cake over first half and repeat. Cover cake completely with Cool Whip and refrigerate overnight. Garnish with sliced strawberries.