Ingredients
1 yellow cake mix
1 can crushed pineapple
1 cup of sugar
1 lg. pkg of vanilla pudding
8 oz. thawed whipped topping
flaked coconut
Preparation
Bake cake as directed on box in a 9 x 13 pan. Let cool. In a two quart pot, combine pineapple and sugar & bring to a boil. Poke holes in cake and spread pineapple mixture over cake evenly. Top cake with pudding. Cover with foil and refridgerate overnight. Before serving, spread whipped topping over the entire top of cake and sprinkle generously with coconut. ENJOY!
