1 large can crushed pineapple

1 cup sugar

2 pkgs. instant vanilla pudding mix

1 (12 oz.) container Cool Whip

1 cup chopped nuts (for garnish)

 

Bake cake according to package directions.  Boil pineapple and sugar until sugar is dissolved.  Pour over hot cake.  Cool in refrigerator.  Mix pudding mix according to directions.  When set, mix with Cool Whip and top cake with mixture.  Garnish with nuts.  Refrigerate cake.