18 oz yellow cake mix
20 oz can crushed pineapple
1 c. sugar
1 large box instant vanilla pudding
2½ c. cold milk
2-4 bananas, chopped
8 oz cool whip, thawed
1 c. toasted coconut
1/2 c. chopped nts
Bake cake in a 9 x 13 pan as directed on package. Poke holes with a fork across top while cake is hot, be sure to go down to bottom of cake. Boil the undrained pineapple with sugar until sugar is dissolved. Pour over warm cake. Cool. Cover and chill overnight. Just before serving prepare pudding according to box directions except reduce milk to 2½ cups. Add chopped bananas. Spread over top of cake. Spread with thawed cool whip. Sprinkle with coconut and nuts. Refrigerate leftovers.
*I used a pineapple cake mix.