1 box Duncan Hines pineapple cake mix
1 (20 oz.) can crushed pineapple
1 (3.5 oz) box vanilla instant pudding
1 small container cool whip
1 cup milk
Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.
Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)
Keep cake refrigerated. Enjoy!