1 can (20 oz) crushed pineapple undrained
1 pkg yellow cake mix
1 - 1/2 cups cold milk (I used fat free)
1 pkg Lemon flavor instant pudding
2 cups thawed Cool Whip
1/2 cup flaked coconut (toasted if preferred)
1/2 cup chopped pecans
Preheat oven to 350* Drain pineapple and reserve 1 cup of juice. Set pineapple aside. Prepare cake batter as directed on pkg, substituting 1 cup reserved juice for 1 cup of the water. Pour batter into greased 13 X 9 baking pan. Bake for 18 min or until done. Cool completely in pan on wire rack.
Add milk to dry pudding mix and beat with wire whisk until blended. Stir in pineapple. Spread over cake, cover with whipped topping. Sprinkle with coconut and pecans. Store in frig.

I tried to put a picture on it but I guess I don't know how. I found this recipe in the Kraft Food and Family. It's really good and moist.

This has got all of my favorites in it - I have to try it. Thanks for the suggestion.