1 (18 1/2 oz.) pkg. yellow cake mix (kind without pudding in the mix)
1 (20 oz.) can crushed pineapple
1 c. granulated sugar
1 (6 serving size) pkg. vanilla pudding mix (not instant)
2 c. sweetened whipped cream
Flaked coconut, lightly toasted

Prepare the cake in a 9x13inch baking pan and bake according to package directions.

Combine the crushed pineapple and sugar in a saucepan. Bring to a boil. Cool slightly.

When the baked cake has cooled, poke holes in it with a fork. Pour the pineapple mixture over it. Prepare the pudding mix according to package directions. Cool.

Spread the prepared pudding over the top. Chill.

Just before serving, cover with the sweetened whipped cream. Sprinkle with coconut.

Makes 12 to 16 servings.