1 (18 1/2 oz.) pkg. yellow cake mix
1 (1 lb. 4 oz.) can crushed pineapple
1 c. sugar
1 (6 oz.) pkg. instant vanilla pudding mix
1 (12 oz.) carton whipped topping or Cool Whip
1 can coconut, lightly toasted

Prepare cake in 15 x 9-inch baking pan and bake according to package directions. Combine crushed pineapple (juice, too) and sugar in saucepan and bring to a boil, cooled slightly.

When baked cake has cooled, poke holes in it with a fork, pour pineapple mixture over it. Prepare pudding mix according to package directions. Spread pudding mixture over top when it becomes thick enough to spread. Spread Cool Whip over all, sprinkle with toasted coconut. Chill. Cake in better when made the night before, and keeps super well when refrigerated.

I substitute pistachio sugar-free instant pudding to get a holiday effect, green.