1 box vanilla cake mix
1 can crushed pineapple & juice
1 box instant vanilla pudding
2 bananas
Shredded coconut
1 sm. container Cool whip non-dairy topping, thawed
Nuts of your choice

Make vanilla cake according to package directions in a 9"x13" pan, but only use two-thirds of the batter (use the rest for a few cupcakes). While cake is still warm, poke holes in top of cake and pour crushed pineapple and juice over the cake. Prepare the instant pudding according to the package directions and spread over the pineapple. Slice bananas and place in single layer over the pudding. Sprinkle coconut over the bananas and spread the Cool Whip over the bananas and coconut. Sprinkle with nuts. Refrigerate, but allow to warm up slightly before serving.