1 box yellow cake mix (without pudding in the mix)
1 (20 oz. can) crushed pineapple
1 c. sugar
1 (6 oz.) pkg. vanilla pudding mix (not instant)
1 (9 oz.) frozen whipped topping, thawed
1 can flaked coconut

Prepare cake by package directions and spoon into 9 x 13 inch pan. Bake in a 350 degree oven until cake tests done.

Remove and punch holes all over surface with toothpick while cake is still warm. While cake bakes, mix together crushed pineapple and sugar and heat until sugar dissolves. Spoon over cake.

Make up vanilla pudding mix. When it thickens, spoon it over cake. Chill. Spread cake with thawed whipped topping. Sprinkle coconut over top. Keep refrigerated.