1 box yellow cake mix
1 c. sugar
1 (1 lb. 4 oz.) can crushed pineapple
1 (5 3/8 oz.) pkg. vanilla pudding (instant type)
1 c. sour cream
1 (12 oz.) carton Cool Whip
Shredded coconut
Chopped nuts

Prepare cake mix as directed and bake in 9x13x2 inch pan. Boil sugar ad undrained pineapple 2 minutes. Punch holes in warm cake with fork and pour pineapple mixture over cake. Cool completely.

Prepare instant pudding, then mix in sour cream. Spread over cooled cake. Spread with Cool Whip. Sprinkle with coconut and nuts.