Prepare cake as directed. Bake in a 9 x 13 inch pan. Mix together crushed pineapple and sugar in a pot, and cook on medium heat until thickened, set-aside, make pudding as directed, and set-aside. When cake has cooled pierce with fork, and spread over the pineapple mixture, sliced bananas, pudding, cool whip, chopped nuts, and coconut. Chill. This cake must be refrigerated.