1 box Duncan Hines yellow butter recipe cake mix (no pudding)
1 lg. can crushed pineapple, no sugar
1 c. sugar
2 sm. pkg. vanilla pudding mix (instant)
1 (8 or 12 oz.) container of Cool Whip
1 pkg. frozen coconut

Make sheet cake by package directions using a 9 x 13 inch pan or a little larger. When cake is done, remove from oven and punch holes all over - about 1/2 inch apart. While cake is cooking, heat pineapple, with juice and the 1 cup of sugar until all sugar is dissolved.

Do not boil but have very hot when cake is done, spoon hot pineapple over the hot cake. While cake is cooling, mix vanilla pudding and spoon over the cooled cake. Top liberally with Cool Whip and sprinkle unthawed coconut over top. Refrigerate. It will last for several days in the refrigerator and it is better the second or third day than the first. (A two prong meat fork is good for punching holes.)