1 yellow cake mix
1 8 oz. (small) instant vanilla pudding
1 pineapple; large can – crushed (don’t drain)
1 cup sugar
1/2 cup walnut or pecan for top; chopped
1 Cool Whip®; large
1 cup shredded coconut
Bake yellow cake according to directions in a 9×12 pan.
Using a wooden spoon handle, poke holes in warm cake.
In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut.
Simmer 5 minutes.
Pour into holes in cake.
Spread whipped topping evenly over cake and sprinkle with nuts.
Chill at least 2 hours before serving.