1 yellow cake mix (baked in 9x13 pan)
1 can (20 oz.) crushed pineapple with juice
1 c. sugar
1 pkg. (3 oz.) instant vanilla pudding
1 can (3.5 oz.) flaked coconut
1 carton (8 oz.) frozen whipped topping, thawed
1 c. chopped pecans

Simmer pineapple and sugar in small saucepan until sugar dissolves. Poke holes in cake with long fork. Cover with warm pineapple mixture and chill until completely cool, at least an hour.

Prepare pudding according to package directions; stir in coconut. Spread over pineapple. Cover with whipped topping; sprinkle with pecans. Keep covered in refrigerator; serve chilled. Serves 12.