1 box white cake mix
1 c. sugar
1 (8 oz.) can drained, crushed pineapple
1 (4 oz.) box instant vanilla pudding
1 (8 oz.) container sour cream
1 (8 oz.) container Cool Whip
Coconut

Make cake according to package directions in 9 x 13 inch pan. While cake is cooling, heat sugar and pineapple until sugar is dissolved. Pour over cake. Prepare pudding as directed on box. Add sour cream; mix together. Refrigerate 15 minutes. Pour over cake. Spread Cool Whip over top. Sprinkle coconut on top. Refrigerate. Simply delicious. Rich - but Good!