1 (18.25 ounce) box yellow cake mix
1 can crushed pineapple
1/3 cup granulated sugar
1 small box instant vanilla pudding
Coconut
Chopped nuts
Maraschino cherries
Cool Whip

Prepare and bake the cake in a 13 x 9-inch baking dish as directed. Punch holes in the cake with a wooden spoon handle as soon as you remove it from the oven. Cook pineapple and sugar until thick. Cool and add to the top of the cake.

Make the pudding as per package directions. Pour it on the top of the pineapple, then top with Cool Whip. Cover with coconut, nuts and cherries.