1       pk           Yellow or white cake mix
   1       c            Crushed pineapple -- undrained
     1/2   c            Sugar
   1       pk           Instant vanilla pudding
   1       c            Coconut
   8       oz           Cool whip -- thawed
   1       c            Pecans -- toasted, chopped
  Bake cake according to directions is a 9x13 pan. In a saucepan over medium
  heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5
  minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour
  pineapple mixture over cale and spread evenly. Cool. Spread whipped topping
  evenly over cake and sprinkle with nuts. Chill at least 2 hours before
  serving.