Charleston Pineapple Delight

1/2 cup sugar
1 box yellow cake mix
1 lg. can crushed pineapple undrained
1 lg. vanillia pudding mix (not instant)
8 oz. cool whip
frozen coconut

bake cake as directed in 10" x 15" pan. Mix pineapple with 1/2 cup of sugar and heat well, but do not boil. Punch cake while still hot and spoon pineapple and juice over top . Cook pudding according to directions on package and pour over pineapple. After pudding is set, spread cool whip on top of cake and sprinkle well with coconut . chill in fridge.

Patricia