1 box yellow cake mix
1 c. sugar
1 c. sour cream
1 (1 lb. 4 oz.) can crushed pineapple
1 (5 5/8 oz.) box Jello instant vanilla pudding
1 (12 oz.) container Cool Whip
Coconut & chopped nuts, if desired

Prepare cake according to package directions and bake in a 13 x 9 inch pan. Combine undrained pineapple and sugar; heat until mixture comes to a boil. Boil about 2 minutes. When cake is done, remove from oven and puncture all over with a fork. Pour pineapple over hot cake.

Make pudding according to package directions; fold in sour cream. Spread over cool cake. Top with Cool Whip and sprinkle with coconut and nuts, if desired. Refrigerate.