Pineapple Cake

Prepare cake mix.

When you remove cake from oven, while it is still hot, poke with wooden spoon handle (finger size in thickness) and pour 1 can crushed pineapple (which you have simmered together with 1 cup sugar and is still at boiling point) over cake; poke chunks of pineapple into holes in cake.

When this is thoroughly cooled, cover cake with flaked coconut and pour vanilla pudding (I make with 1 1/2 cups milk instead of 2 cups) over top of cake. Cool thoroughly; cover with 1 small container Cool Whip and top with chopped pecans.

Cool thoroughly for a few hours before cutting and serving.

Good luck.