1 (9 x 13 inch) yellow cake
1 (1 lb. 4 oz.) can crushed pineapple in heavy syrup
1 c. sugar
1 (3 oz.) pkg. vanilla pudding & pie filling (not instant)
1 tbsp. vanilla extract
1 (8 oz.) tub frozen whipped topping, thawed
1 (3 oz.) can flaked coconut

Use a favorite from-scratch recipe or a 2-layer mix that includes butter, but not pudding. While cake bakes, in a saucepan over medium-high heat, mix pineapple (including juice) with sugar. Stir until sugar dissolves completely and mixture almost reaches a boil.

Just as soon as cake is done, remove from oven and punch holes all over. (Use a toothpick so holes will go entirely through cake to bottom.) Immediately spoon hot pineapple syrup evenly over cake. Meanwhile, in a saucepan, mix and cook pudding according to package directions, stirring just until mixture becomes thick enough to coat a metal spoon. Remove from heat, cool to lukewarm and stir in vanilla. Pour evenly over cake. Cover and refrigerate overnight. Just before serving, spread evenly with topping and sprinkle with coconut. Be sure to cover and refrigerate any leftovers.