1 box yellow cake mix
1 (20 oz.) can crushed pineapple
1/2 c. sugar or 1/2 c. Splenda
1 (3 oz.) pkg. instant vanilla pudding mix
1 c. coconut
1 (8 oz.) Cool Whip
1 c. chopped pecans

Bake cake mix as directed on box. Use 13 x 9 x 2-inch pan. Remove cake from oven. Punch holes in it. Simmer pineapple and sugar. Pour pineapple mixture over cake. Put in refrigerator to cool. Mix pudding. Add coconut to pudding. Spread coconut/pudding mixture over pineapple. Cover with topping of Cool Whip and sprinkle with nuts.