1 yellow cake mix
1/2 c. sugar
1 (14 oz.) can crushed pineapple
1 sm. pkg. vanilla instant pudding
1/2 c. chopped walnuts or pecans
1/2 c. shredded coconut
1 sm. container Cool Whip
13 x 9 x 2 inch pan.

Bake cake mix according to directions. Ten minutes before cake is done, cook sugar and pineapple (may add a little rum, if desired). When cake is baked and turned out of pan, spread pineapple mixture over cake. Put in refrigerator to chill. While cake is cooling, mix pudding. Spread over cake. Next, spread Cool Whip over pudding topped cake. Sprinkle with coconut and nuts. Keep refrigerated.