1 box yellow cake mix
1 can crushed pineapple (in own juice)
1 c. sugar
1 pkg. vanilla pudding
3/4 c. coconut
1 container Cool Whip
1 jar cherries
1 c. pecans

Make cake as directed. Cook in glass oblong Pyrex bowl. When cake is cool, make holes with wooden spoon on cake top. In saucepan, bring to boil pineapple and sugar. Pour over cake. Let cool. Make pudding as directed; add coconut. Pour over cooled cake, refrigerate until firm. Top with Cool Whip, sprinkle coconut and pecans on top and garnish with cherries. Let set until firm and serve.