1 yellow cake mix
3/4 c. sugar
1 can (20 oz.) crushed pineapple
1 pkg. (8 oz.) cream cheese, softened
1 box (3 3/4 oz.) instant vanilla pudding mix
1 c. cold milk
2 c. whipped topping
Coconut &/or chopped nuts

Bake cake according to package. Use a 9 x 13 inch pan. While cake is baking heat pineapple and sugar. Cool cake thoroughly. Punch holes over top of cake using handle of wooden spoon. Pour drained pineapple over top and spread to cover, some will go into holes.

Combine cream cheese, pudding and milk. Beat until thick, enough to spread over pineapple. Then spread whipped topping over first topping. Sprinkle with coconut and or nuts over whipped topping. Refrigerate 1 hour before serving.