1 box yellow cake mix
1 can (20 oz.) crushed pineapple
1 c. sugar
1 pkg. (3 oz.) instant vanilla pudding mix
1 c. coconut
1 carton (8 oz.) whipped topping
1 c. chopped pecans

Bake cake mix as directed on box in 13x9x2 inch cake pan. Meanwhile simmer pineapple and sugar. Remove cake from the oven, punch holes in it. Cover with pineapple and chill.

Mix instant pudding as directed on box. Add coconut and spread over pineapple. Cover with topping and sprinkle with nuts. Keep in refrigerator.