1 yellow cake mix
1 large can crushed pineapple
1 c. sugar
2 boxes instant pineapple or French vanilla pudding
1 (8 oz.) container Cool Whip
coconut or nuts (if desired)

Mix and bake cake mix according to directions for sheet cake pan. Mix crushed pineapple and sugar in saucepan and boil until sugar is dissolved. Pour over cake while both are hot; punch holes in cake with fork before pouring pineapple mixture. Let cake cool completely.

Mix pudding according to box directions. Spread over cooled cake. Spread Cool Whip on top of pudding. Sprinkle with coconut and/or nuts, if desired. Refrigerate.