1 pkg. yellow cake mix
1 (15 oz.) can crushed pineapple, not drained
1 c. sugar
3-4 bananas
1 lg. pkg. vanilla instant pudding mix
1 lg. carton frozen whipped topping
1 1/2 c. flaked coconut
1 c. chopped pecans

Bake cake in a 9 x 13 inch pan as directed on package. Heat pineapple with its juice and the sugar for 5 minutes. Poke holes in baked cake while still warm. Pour warm pineapple mixture on top. Let cool.

Put sliced bananas on top of cake. Mix instant pudding mix as directed on package and pour on top of bananas. Add a layer of whipped topping and then sprinkle with coconut and chopped pecans.