1 pkg. yellow cake mix
20 oz. can crushed pineapple with juice
1 c. sugar
1 lg. (5-6 oz.) pkg. reg. vanilla pudding mix (not instant)
8 oz. Cool Whip or whipped cream
Flaked coconut (optional)

Bake cake according to package directions in 9 x 13 inch pan. Let cool. In saucepan, combine pineapple with juice and sugar. Bring to a boil heating and stirring until sugar dissolves. Poke holes into the cooked cake. Spread pineapple mixture over cake.

Prepare vanilla pudding according to package directions. Top cake with pudding, spreading it to edges. Cover with foil and refrigerate overnight. At serving time, spread whipped topping over cake and sprinkle with flaked coconut.