Wow this is a good cake . . .

Pineapple Cake

1 white cake mix (mix that calls for 3 eggs)
2 cans crushed pineapple (one 20 oz. and one 8 oz.- about 3 c)
1 large size instant vanilla pudding mix
1-½ c milk
12 oz thawed Cool Whip
2 c (more or less) flaked coconut

Mix cake batter according to directions on box. It is not necessary to add flour for altitude if 3 eggs are used in the recipe (like I ever do that anyway).

Spray or grease and flour a 13x9 cake pan. Pour batter into pan. Bake at 350° for 25 minutes. Cool to room temperature.

Using a long-tined fork, poke holes all over cake. Pour crushed pineapple (including the juice) over cake.

In a separate bowl, mix dry pudding with milk; blend well; fold in Cool Whip. Spread over pineapple and cake. Cover cake with a generous amount of coconut. Cover and refrigerate overnight.

This cake is "just okay" if you serve it immediately--but it's wonderful after being refrigerated overnight. It is very refreshing and luscious. My kids love to eat just the pudding part. . .