1 pkg. yellow cake mix
1 can (20 oz.) crushed pineapple in own juice
3/4 c. sugar
2 pkg. instant vanilla pudding mix
3 c. milk
1 c. heavy or whipping cream (can use Cool Whip)
1/4 c. confectioners' sugar
3/4 c. toasted coconut

In a 13 x 9 inch pan, make cake according to package instructions. Meanwhile in medium saucepan, combine pineapple with its juice and sugar. Cook over medium heat stirring occasionally until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.

In medium bowl, combine pudding mix with milk, blend until thick, pour over cake. In medium bowl, beat cream until soft peaks form, add powdered sugar and vanilla, continue beating until stiff. Spread over cake, refrigerate 24 hours. Before serving, sprinkle with coconut. Makes 16 servings (420 calories) or more.