#1 mix and bake cake as directed on box. bake in a 9x13 in pan.while cake is baking make the instant jello pudding as directed on the box. put in the refrigerator till it is needed for cake. w/ the pineapple and it syrup add the cup of sugar and heat on the stove till the sugar melted #2 after cake is bake and as soon as it comes out oven poke holes in cake.spoon pineapple mixer all over top of cake let cake cool. spread pudding on cake.mix cool whip and cocnut and frost cake. cover and refrigerate for 24 hrs.