1 yellow or golden vanilla cake mix
1 pkg. (2 c. size) instant vanilla pudding
1 (20 oz.) can crushed pineapple
2 c. whipped topping
1/4 c. chopped nuts
1/2 c. coconut

Prepare cake as directed in a 9 x 13 inch pan. Cool. Level off top if necessary. If not, prick cake with large tined fork. Drain pineapple, retain juice. Pour juice slowly over cake until all is absorbed. Spread pineapple evenly over cake.

Prepare instant pudding as directed using only 1 3/4 cup milk. Stir in coconut. Pour over pineapple on cake. Refrigerate until set. Cover with whipped topping. Sprinkle with chopped nuts if desired. Refrigerate. Serves 12.