Pineapple Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines Deluxe II yellow cake mix
1 large can crushed pineapple
1 c. sugar
1 large box instant vanilla pudding
8 oz. Cool Whip
9 oz. pkg. frozen coconut, thawed
1/2 to 1 c. chopped pecans

Preparation

Mix cake according to directions. Bake in sheet cake pan (9 x 13 x 2). While cake is baking, mix pineapple and sugar in saucepan. Boil for 5 minutes. When cake is done, pour hot pineapple and sugar over hot cake. Let cool completely. When cake is cooked, prepare instant pudding as directed on box. Pour over cake. Spread with Cool Whip. Top with coconut and pecans. Refrigerate.