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Ingredients
1 Box yellow cake mix
1 Large can crushed pineapple with juice
1 Cup sugar
2 (3 oz) Packages instant vanilla pudding mix
1 Package frozen coconut (optional)
1 Large container Cool Whip or equivalent
Instructions
Bake cake as directed on box in greased and floured 9� x 13� pan. Heat pineapple and sugar until sugar is dissolved. Punch holes in cake while still hot and pour pineapple-sugar mixture over cake. Refrigerate until cool.
Mix pudding as directed on package and spread over cake. If using coconut, sprinkle some on cake at this point. Mix rest of coconut with Cool Whip and spread on cake. Chill in refrigerator.
Cake must be kept refrigerated.