1 (18 1/4 oz.) box yellow cake mix
1 (20 oz.) can crushed pineapple
1 1/2 c. sugar
1 pkg. cream cheese, softened
1 (3 3/4 oz.) pkg. vanilla instant pudding
3 bananas, sliced
1 (8 oz.) carton Cool Whip
3/4 c. coconut
1 1/2 c. milk
1/4 c. chopped nuts

Bake cake as directed in a 8 1/2 x 13 1/2 inch glass dish (oblong dish). Combine pineapple and sugar in saucepan and bring to a boil. Spread on cake, while it's still hot. When cake has cooled, mix cream cheese, pudding mix and milk until smooth. Spread over pineapple layer. Arrange sliced bananas on top of this. Frost with Cool Whip. Sprinkle with pecans. Refrigerate at least overnight.