1 pkg. Pillsbury Moist Supreme cake mix
1/2 c. softened butter
8 oz. can crushed pineapple, undrained
3 eggs
8 oz. whipped topping
1 sm. box instant vanilla pudding mix
8 oz. can crushed pineapple, undrained

Heat oven to 350°F. Grease a 13 x 9-inch pan. Line bottom of pan with waxed paper. Lightly grease and flour waxed paper.

Combine cake mix, butter, 1 can crushed pineapple with juice and eggs. Beat on low speed until moistened and 2 minutes at medium speed. Pour into pan.

Bake for 30 - 40 minutes. Cool in pan for 10 minutes. Invert cake onto wire rack; remove waxed paper and cool.

Place on large platter. Combine whipped topping, pudding mix, and crushed pineapple with juice. Mix until well blended. Frost top and sides of cake. Sprinkle with 1/4 C. chopped pecans and 1/4 C. coconut (toasted if desired). Cover and refrigerate.

Serves about 12.