Step 1

Drain crushed pineapple, saving the pineapple juice.

Step 2

Follow instructions to bake cake in 13x9 pan. Substitute water in ingredients list with drained pineapple juice. Remove cake from oven. Allow to cool and cut into 1 inch squares.

Step 3

In a medium mixing bowl, blend together pudding mix, milk, cream cheese and 1 C of the whipped topping until pudding begins to set, about 5 minutes.

Step 4

Toast 1 Tbsp flaked coconut in oven under broiler setting. Set aside.

Step 5

In a trifle dish or large clear bowl, layer:-cake cubes to cover the bottom-1/2 of drained crushed pineapple and any leftover pineapple juice-1/4 C flaked coconut-1/2 of pudding filling-1/2 of whipped toppingRepeat layer.

Step 6

Top last layer of whipped topping with chopped pecans and toasted coconut. Serve immediately or chill for 30 minutes before serving. It's even better the next day!