1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple, undrained
1 c. sugar
1 (4 3/4 oz.) pkg. vanilla pudding & pie filling, cook according to pkg. directions
1 c. whipping cream, whipped
Flake coconut
1 c. pecans, broken

Bake cake mix according to package directions, using a 9"x13" pan. Combine crushed pineapple and juice with sugar in saucepan and simmer until sugar is dissolved. Cook the vanilla pudding. When cake is baked, poke it full of holes and spread the pineapple mixture over top. Then spread vanilla pudding on top of pineapple. Cover with plastic wrap and refrigerate overnight.

The next day, spread cake with whipped cream (sweeten slightly if desired) and sprinkle with coconut and nuts. Cut into squares to serve. Store leftovers in refrigerator.