The Cake That Never Lasts - cooking recipe

Ingredients

1 pkg. yellow or white cake mix
2 pkg. vanilla instant pudding mix
1 (13 oz.) can crushed pineapple
1 c. sugar
1 (8 oz.) carton Cool Whip or 2 pkg. Dream Whip
shredded coconut
chopped nuts

Preparation

Make cake according to directions on package.
Pour cake into a 9 x 13-inch pan and cook.
Leave cake in pan.
When done, poke a few holes in top with pencil.
Put pineapple (undrained) and sugar in saucepan and bring to a boil.
Stir so it won't burn.
Let boil 5 minutes; pour onto cake and let cool.
Mix pudding according to directions; spread on cake, then top with Cool Whip and sprinkle with shredded coconut and nuts.