1 pkg. yellow cake mix
1 (15 oz.) can crushed pineapple, not drained
1 c. sugar
3-4 bananas
1 lg. pkg. vanilla or lemon instant pudding
1 lg. carton Cool Whip
1 1/2 c. flaked coconut (good toasted)
1 c. chopped pecans

Bake cake in 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 and pour warm pineapple mixture on top. Let cool. Put sliced bananas on top of cake.

Mix instant pudding as directed on box. Pour over bananas. Add a layer of whipped topping and then sprinkle with coconut and pecans.