1 yellow cake mix
1 (15 oz.) can crushed pineapple
1/2 c. sugar
3 bananas, thinly sliced
1 (3 oz.) pkg. vanilla instant pudding
1 1/2 c. mixture of chopped pecans & coconut
Whipped cream spread

Bake yellow cake as directed in a 12 x 12 inch pan. Heat pineapple and sugar in saucepan over medium heat for 5 minutes. Remove cake from oven and pour pineapple mixture over it. Let cool. Top with sliced bananas. Mix pudding as directed and spread over bananas. Spread whipped cream over top, and then sprinkle with pecan and coconut mixture. Serve cold.