Pineapple Cake - cooking recipe

Ingredients

1 box Duncan Hines pineapple cake mix
1 can crushed pineapple (in own juice)
1 large vanilla pudding mix (not instant)
1 large container Cool Whip
chopped pecans or coconut

Preparation

Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.