1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple, drained

TOPPING 1:

1 (8 oz.) pkg. cream cheese, softened
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 1/4 c. milk

TOPPING 2:

2 c. whipped topping
Coconut and/or nuts

Bake cake according to package directions using a 9 x 13 inch pan. Cool cake thoroughly. Punch large holes over the top of the cake using a handle of wooden spoon. Pour drained pineapple over top; spread to cover, some will go in the holes. Combine Topping 1 ingredients. Beat until thick enough to spread over pineapple; spread. Now spread Cool Whip over first topping. Sprinkle coconut and/or nuts over topping. Refrigerate cake at least 1 hour.