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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