Pineapple Icebox Cake - cooking recipe

Ingredients

1 yellow cake mix
1 (20 oz.) can crushed pineapple (with juice)
1 c. sugar
1 (3 oz.) pkg. instant vanilla pudding
1 (3 1/2 oz.) can flaked coconut
1 (8 oz.) Cool Whip
1 c. chopped pecans

Preparation

Bake cake as directed on package in a 9 x 13-inch pan.
Simmer pineapple and sugar in small saucepan until sugar is dissolved. Poke holes in cake with long tined fork. Cover with warm pineapple mixture.
Chill until completely cooled, at least 1 hour.
Prepare pudding as directed on package.
Stir in coconut.
Spread over pineapple.
Cover with Cool Whip. Sprinkle with pecans. Refrigerate until served. Serves 12 to 16.