• 1 box white cake mix
• 1 small can crushed pineapple
• 3 oz. instant pudding (any flavor)
• 3 bananas, sliced
• 8 oz. whipped topping 1/4 cup sugar
• coconut
• chopped pecans

Bake cake as directed in a deep 9″ x 13″ pan.  When cake is done and still warm, poke holes in top with wooden spoon handle.  Heat pineapple and sugar together.  Stir until sugar is dissolved.  Pour over cake.  Prepare pudding mix according to directions.  Pour over cooled cake.  Cover with bananas.  Put whipped topping on top.  Sprinkle with coconut.  Top with pecans.

(Betty J. Voggessen)