1 pkg. yellow cake mix
1 (10 to 12 oz.) can crushed pineapple
1 c. sugar
1 lg. pkg. vanilla instant pudding
1 (8 oz.) carton Cool Whip
Chopped nuts

Bake cake according to the directions on box for 13 x 9 inch pan. While cake is baking, combine pineapple and sugar and heat to boiling point. Boil 5 minutes. While cake is still hot, poke holes in top with fork, then pour pineapple mixture over cake. Mix pudding according to package directions; spread over pineapple layer. Spread whipped topping over pudding layer. Sprinkle nuts over Cool Whip and chill at least 2 hours.