1 yellow cake mix (I use Betty Crocker with pudding)
1 lg. can crushed pineapple
1 c. sugar
1 lg. (6 3/4 oz.) pkg. vanilla instant pudding
8 oz. sour cream
8 oz. Cool Whip
1/2 to 1 c. chopped nuts
8 oz. flaked coconut

Cook cake as directed in large sheet pan. Mix pineapple and sugar together and bring to boil. Punch holes in cake and pour pineapple and sugar mixture on cake as soon as it comes from oven. Let cool. While it is cooling, mix instant pudding and put in refrigerator for few minutes.

When cake is cool, mix pudding and sour cream together and spread on cake. Then spread Cool Whip on cake. Then sprinkle with chopped nuts and coconut.