1 white or yellow cake mix (or lemon)
2 (15 oz.) cans pineapple, crushed
2 sm. pkg. instant coconut pudding
1 (8 oz.) cream cheese
2 1/2 c. milk
1 lg. container Cool Whip

Bake cake according to directions. Mix pudding with cream cheese. Drain pineapple well. With wooden spoon handle, punch holes throughout top of cake. Cover with pudding mixture. Cover with pineapple. Cover with whipped cream (Cool Whip). Top with pecans. Refrigerate. Freezes well.