1 (8 1/2 oz.) box yellow cake mix
20 oz. can crushed pineapple
1/2 c. sugar
5 bananas
1 (3 3/4 oz.) box instant vanilla pudding mix
12 oz. carton non-dairy whipped topping
1/2 c. coconut
1/2 c. pecans

Bake cake mix in 13 x 9 inch pan according to direction on the box. Cook undrained pineapple and sugar until thick. Spread on cake while cake is still hot. Cool completely. Chop bananas and spread over top. Mix pudding according to package directions and spread on top of bananas. Spread whipping topping on, then sprinkle on coconut and pecans. Chill before serving and keep refrigerated. Serves 24.