Pineapple Cake

Directions

1. 1
   Bake cake mix as directed on package in a 9 x 13-inch baking pan.
2. 2
   After letting it cool only slightly, poke holes almost to bottom as often as desired.
3. 3
   Pour pineapple with juice over warm cake.
4. 4
   Prepare pudding as directed.
5. 5
   Cool.
6. 6
   Pour over pineapple topped cake.
7. 7
   Chill in refrigerator.
8. 8
   When cold, spread with whipped topping and sprinkle with nuts or coconut.
9. 9
   Keep refrigerated until served.
10. 10
    Keeps for up to a week in the refrigerator.