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1 bx. yellow cake mix
1 c. sugar
1 (5 5/8 oz.) box Jello
Instant pudding vanilla, coconut opt.
1 c. sour cream
1 (1 lb. 4 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
Chopped nuts


Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained pineapple and sugar and heat until it comes to a boil, about 2 minutes. When cake is done puncture all over with fork. Pour pineapple over hot cake make pudding. Fold in sour cream and spread over cake (when cool). Top with Cool Whip and sprinkle with nuts and coconut.

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