1 pkg. yellow cake mix
1 lg. can crushed pineapple (2 c.)
1 lg. pkg. vanilla instant pudding
1 c. brown sugar
3/4 c. slivered almonds or walnuts

Prepare cake mix as directed, use 9 x 13 inch pan and bake. Drain pineapple well. Mix with brown sugar. Cook stirring to mix well. When cake is done poke holes in cake with fork, then evenly distribute hot mixture over cake. Set on rack to cool. When cake is cold prepare pudding let it set up a bit and spread over top of cake. Next spread thawed Cool Whip on top of pudding. Sprinkle with slivered almonds or chopped walnuts.