1 yellow cake mix with pudding
1 large can crushed pineapple
1 cup sugar
1 small package vanilla instant pudding
2 cups milk
1 1/2 cups coconut
1 1/2 cups crushed pecans
1 large container Cool Whip

Bake cake according to directions.

Bake in greased and floured 9x13 inch pan. Cool. Poke holes in top of cake with skewer or toothpick. Cook pineapple and sugar 5 minutes. Cool and then pour mixture over cake. Mix pudding mix and milk. Allow to thicken. Top with coconut, then pudding, cool whip and finally with pecans. Refrigerate overnight.