Source: Dear SOS: Dessert Recipe Requests to the Los Angeles Times by Rose Dosti (former food editor of the Times). The book states: "Despite the dubious title, the cake has been a great favorite for at least a decade. The cake and its many improvisations probably circulated in the Southeastern Seaboard and passed across the country through food editors." I first had it at a baby shower luncheon I recently attended. Whatever the origin, it's refreshing and delicious.
Prepare cake in 13 x 9-inch baking pan and bake according to package directions.
Combine crushed pineapple and sugar in saucepan and bring to a boil. Cool slightly.
When baked cake has cooled, poke holes in it with a fork. Pour pineapple mixture over it.
Prepare pudding mix according to package directions. Cool. Spread prepared pudding over top of cake. Chill.
Just before serving, cover with sweetened whipped cream and sprinkle with coconut. If desired, garnish with pineapple slices.
Makes 12 to 16 servings.