1 box yellow cake mix
1 (20 oz.) can crushed pineapple
1 c. sugar
1 (8 oz.) vanilla instant pudding mix
1 c. coconut
1 (8 oz.) carton Cool Whip
1 c. pecans

Bake cake in greased and floured oblong pan. Meanwhile, simmer pineapple and sugar. Remove cake form oven and punch holes in cake, cover with pineapple; chill. Mix pudding per instructions, add coconut and spread over pineapple. Let set a few minuets. Cover with Cool Whip and sprinkle with nuts.