1 yellow cake mix
20 oz. crushed pineapple and juice
2 1/4 c. sugar
2 pkgs. (3 1/2 oz. each) vanilla pudding
3 c. milk
2 c. heavy whipping cream
1/2 c. 10X sugar
2 tsp. vanilla
Coconut
Strawberries

Prep are cake according to directions in 10x15 lasagna size pan. When done pierce with fork every inch. Cool.

In a medium saucepan, combine pineapple juice and sugar. Cook over medium heat until thick and syrupy, about 20 minutes. Spread pineapple mixture over cake and cool completely.

In medium bowl beat pudding and milk until thick. Spread over cake. Beat cream until soft peaks form. Add 10X sugar and vanilla. Continue beating until stiff peaks form. Spread over cake. Refrigerate for 24 hours. Sprinkle with coconut and top with strawberries.