Preparation / Directions:
** NOTE: This cake should be prepared the day/night before you plan on eating it **
Follow the directions of both the cake mix and pudding as stated on the boxes. During the last 5-10 minutes of the cake baking, cook the pineapples (juice and all) and sugar in a small saucepan over low heat. When the cake is done, poke holes in it with a fork and immediately pour pineapples over cake – spread evenly. Let cool.
When the cake is cool, spread the pudding evenly over the pineapples. Then, spread the cool whip over the pudding. Sprinkle the coconuts and walnuts on the cool whip. Cover the pan and put it in the refrigerator for AT LEAST 4 hours or overnight to set.
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