1 box yellow cake mix with pudding included
1 lg. can crushed pineapple
1 c. sugar
1 lg. pkg. vanilla pudding mix (cooked kind)
3 c. milk
Coconut to cover
Pecans, chopped
Whipped cream topping

Make cake according to directions on package, bake in 13 x 9 inch pan. Cool cake and punch holes in top with toothpick. Cook can of pineapple and sugar together until sugar is well dissolved, but not too thick. Let cool completely. Cook pudding mix with 3 cups milk and cool completely. Pour pineapple mix over cake and spread evenly, pour pudding over pineapple and spread evenly. Add a layer of coconut over pudding the whipped topping and garnish with pecans. Best if made ahead and refrigerated overnight.